PASTRY:

2 c. all purpose flour
1/2 c. butter
1 c. sour cream
1/4 tsp. salt
1 egg (beaten)
1 to 2 tbsp. cold water

FILLING:

1 lb. hamburger
1/3 c. chopped onion
1 c. chopped mushrooms
1/4 c. chopped bell pepper
1 tsp. salt
1 lb. sausage
4 oz. shredded Swiss cheese
1 egg (slightly beaten)
1/4 tsp. pepper

SAUCE:

Yields approximately 1 1/2 cups. Reserved drippings from meat mixture. 2 tablespoons flour, sour cream, 1/2 teaspoon dill weed, dash of pepper.

For pastry, combine flour and salt. Cut in butter until mixture resembles small peas. Add egg, 1 tablespoon sour cream (set aside remaining sour cream for sauce). And one tablespoon water at a time, mixing until flour is moistened. Form into a ball: wrap in waxed paper and chill while preparing filling.

For filling, cook beef, pork and onion in a large skillet until meat is brown and crumbly. Drain off all juices and reserve them for sauce. Return meat mixture to skillet: stir in cheese, mushrooms, 1 egg, bell pepper, salt and pepper. Heat, stirring constantly until cheese begins to melt. Immediately pack meat mixture into 9 x 5 inch loaf pan. Preheat oven to 375 degrees. To assemble pate, roll pastry on lightly floured surface to form a 14 x 12 inch rectangle. Invert meat mixture and place in center of pastry. Fold pastry over meat sealing edges of pastry on top and at ends. Cut off extra pastry and use to decorate top of crust. Invert pastry covered loaf onto cookie sheet. Brush with beaten egg. Bake 45 minutes or until crust is golden brown and crisp. Meanwhile, for sauce measure drippings: If necessary, add water to make 2/3 cup. Place flour in a 1 quart sauce pan, gradually stir in drippings. Heat until mixture boils, stir in remaining sour cream and dill. Heat to serving temperature. Do not boil. Spoon sauce over slices of pate.