Vegetarian Pate en Croute

Vegetarian Paté en Croû te

Makes about 32 pieces. Recipe is from People for the Ethical Treatment of Animals.

1 onion, minced

2 tbls. margarine

12 cups minced mushrooms

4 garlic cloves, minced

2 tbls. fresh parsley, minced

2 tbls. fresh rosemary, minced

2 tbls. lemon juice

21/2 cups dried bread crumbs

1 (17.3-oz.) pkg. puff pastry sheets, thawed

1. In a large pot over medium heat, sauté the onion in the margarine for a few minutes. Add the mushrooms and garlic and cook 20 to 30 minutes or until the liquid has evaporated. The mixture should be somewhat dry.

2. Add the parsley, rosemary, lemon juice and bread crumbs and mix well, forming a sticky ball. Allow the mixture to cool slightly or store in the refrigerator overnight.

3. Preheat the oven to 400 degrees. Place one sheet of the dough on a floured board and roll it out into a large square. Spread half of the mushroom mixture over half the dough, leaving a 1-inch space along the edges. Fold the other half of the dough over the half with the mushroom mixture, pressing the edges together with your fingers. Crimp with a fork to seal. Make three slits on the top, then place the pastry on an ungreased cookie sheet and put it into the refrigerator while you prepare the other sheet of dough in the same manner, using the remaining mushroom mixture. Put this on the same or another cookie sheet and refrigerate for a few minutes.

4. Put the trays into the oven and bake for 20 minutes or until the dough is puffed and golden. Cut into bite-sized pieces.