Pâté Wellington
Pâté Wellington is an easy dinner. Made with 8 oz. liver sausage, 2 tbsp. worcestershire sauce, 1/2 c. green onion, finely chopped, 1 pkg. refrigerator crescent rolls and 1 egg, slightly beaten, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
🔗 Recipe adapted from RecipeNLG-Full
Mash liver sausage and mix in Worcestershire sauce and green onion.
Carefully unwrap crescent rolls but do not divide into triangles.
Make 4 rectangles (2 triangles each).
Pinch perforations to seal.
Place a quarter of the liver sausage mixture into each rectangle.
Fold in ends to meet and pinch to seal.
Place loaves on ungreased baking sheet, seam side down. Brush tops with egg and prick to allow steam to escape.
Bake for 20 minutes at 375°.
Serve with a light side salad as an hors d'oeuvre or lunch.
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