Fry 3 pounds ground beef and 1/3 cup chopped onion in 3 tablespoons butter. Drain.

3/4 c. grated mushrooms
2 c. grated cheddar cheese
1/4 c. dried parsley, chopped
1/2 c. milk
1 egg, beaten
Salt, pepper and garlic to taste

Chill.

PASTRY:

2 1/4 c. flour
1 tsp. salt
12 tbsp. chilled butter, cut into 1/4 inch squares
1/2 c. sour cream
1 egg
1 tbsp. soft butter

Sift flour and salt together into a large chilled bowl. Drop the 1/4 inch bits of butter into bowl. Work quickly, use your fingertips to rub the flour and butter together until they have the appearance of flakes, of coarse meal. In a separate bowl, mix together the egg and sour cream and stir into the flour-butter mixture, working with your fingers until you can gather the dough into a soft, pliable ball. Wrap in wax paper and refrigerate 1 hour. Cut dough in half and roll out each half to rectangles of 10 by 14 inches each. Butter the bottom of a jelly roll pan with 1 tablespoon butter. Place in pan, fill with meatloaf mixture, and seal. Brush with egg white. Bake at 425 degrees for 30 minutes until brown. Serve with sour cream.