6-8 lb. Whole Tenderloin of Buffalo, or
5 lb. Center Cut of Filet, or 6 lb. Roast
1 – 4 oz. can of Mushrooms, drained and finely chopped
1/2 cups finely chopped Onion
1 – 8 oz. package of Buffalo Braunschweiger
3 cups sifted Flour
1 1/2 tsp. Celery Seeds
Shortening
3 tbsp. chopped Parsley
2 tbsp. Butter, melted
1 tsp. Salt
1/2 cups plus 3 tbsp. cold Water
1 Egg, slightly beaten
If using a folded filet, tie the meat securely. Roast meat, uncovered at 275 degrees F until internal temperature reaches 140 degrees F (rare). Cool, wrap and refrigerate. Let stand 24 hours.
The next day: Saute mushrooms and onion in butter until done and tender. Combine with Braunschweiger and mix. Chill until ready to use.
Crust: Mix flour, salt, parsley and celery seeds. Cut in shortening until mixture is consistency of tiny peas. Sprinkle with cold water, 1 tbsp. at a time, tossing mixture lightly with a fork. Shape dough into a ball and roll into a rectangle about 1/8″ thick, measuring 2″ wider than the length of the roast and 2″ longer than its circumference. Save pastry scraps.
Remove strings from cold roast. Pat Braunschweiger mixture on roast, covering top and sides only. Place roast, coated side down, on pastry, moisten edges and press firmly together to seal. Place pastry covered roast into a greased shallow pan, placing the sealed edges down.
Roll remaining pastry scraps and cut out three flowers, three leaves and three stems. Brush pieces with beaten egg and seal to top of roast in an attractive design. Brush entire surface with egg and prick with a fork.
Bake in 350 degrees F oven for 1 hour or until crust is golden brown. Remove roast from pan; let stand 15 minutes before carving.
*Makes 12 Servings