Pate Wellington Recipe
Ingredients
| Liver sausage | 1 Pound | |
| Worcestershire sauce | 2 Tablespoon | |
| Frozen chopped chives/Finely chopped green onion | 1⁄2 Cup (8 tbs) | |
| Refrigerated crescent rolls | 12 | |
| Egg | 1 , beaten slightly |
Nutrition Facts
Serving size
Calories 574 Calories from Fat 366
% Daily Value*
Total Fat 41 g62.6%
Saturated Fat 14.2 g71%
Trans Fat 0 g
Cholesterol 305.8 mg101.9%
Sodium 1319.3 mg55%
Total Carbohydrates 29 g9.8%
Dietary Fiber 1.8 g7.1%
Sugars 11.1 g
Protein 24 g47.3%
Vitamin A 199.6% Vitamin C 23.8%
Calcium 12.4% Iron 39.8%
*Based on a 2000 Calorie diet
Directions
Unwrap crescent rolls but do not divide in triangles.
Place rectangles side by side to form 2 squares, each 7 inches square.
Pinch edges and press perforations to seal.
Place half of liver sausage mixture on each square and shape in 2-inch cylinders.
Enclose cylinders in pastry, pinching seam to seal.
Fold ends neatly.
Place loaves on an ungreased baking sheet, seam side down.
Brush tops with beaten egg and prick crust to allow steam to escape.
Bake 20 minutes at 375° F or until crust is nicely brown.
To serve, place on a wooden tray and provide a small sharp , knife to cut slices.
Pate Wellington may be served hot, warm or at room temperature.
Chef
