FLAKY EGG PASTRY
1 2/3 c  All-purpose flour
1/4 ts Salt
1/2 c  Chilled butter, cut into
Small pieces
1/2 c  Sour cream
1    Egg
1 tb Fresh lemon juice

-MUSHROOM PATE-
1/4 c Butter
3/4 lb Mushrooms, chopped
1/2 c Minced onion
8 oz Cream cheese, at room
Temperature
Salt and pepper
1 c Finely chopped walnuts
2 tb Brandy,optional

–HAM FILLING–
3 c Ground ham,about 1 1/2 lbs.
1/2 c Coarse breadcrumbs
1/2 c Chopped fresh chives OR
1/2 c Sliced green onion tops
1/4 c Minced fresh parsley
2 Eggs, beaten to blend
1 Egg, beaten with:
2 tb Milk (glaze)
Sour cream, optional

Combine flour and salt in large bowl.Cut in butter until mixture resembles
coarse meal.Beat sour cream,egg and lemon juice to blend. Stir into flour
with fork until stiff dough forms.Gather into ball. Wrap in plastic and
refrigerate 30 minutes. Melt butter in heavy large skillet over medium
heat.Add mushrooms and onion and cook until all liquid evaporates,stirring
occasionally about 15 minutes;cool.Blend in cream cheese.Add salt and
pepper.Stir in walnuts and brandy,optional. For ham filling,combine all
ingredients in medium bowl.Preheat oven to 400 degrees.Line baking sheet
with parchment paper.Divide dough in half.Wrap one portion in plastic and
refrigerate to keep from drying. Roll remaining portion out on lightly
floured surface into a 6 x 12″ rectangle.Set on prepared sheet.Layer with
half of mushroom pate and half of ham filling,remaining pate and remaining
ham,leaving a 1″ border on all sides. Press filling into rounded log
shape.Bring dough edges up sides of filling to make a small edge.Roll
remaining dough out into a rectangle slightly larger than the first.Make
several 1/2 x 4″ crosswise slashes in dough.Brush with egg glaze and crimp
to seal.Bake until golden, about 30 minutes.Serve hot,warm or chilled.Pass
sour cream,separately, if desired.Makes 6 to 8 servings.