Case for Open Cold Pates from Wheat and Rye Dough

Ingredients

• batch dough (puff, rich, crumbly, or rye-wheat)
• butter
• dried beans/peas
• egg
• stakan lanspik (aspic/glaze)

Instructions

1. Butter a springform mold, chill; line loosely with rolled chilled dough, press into hollows, trim level.
2. Blind-bake with a paper round and dried-bean weights; when half done remove weights, brush inside with egg, and finish baking.
3. Unmold, fill with cooked filling, pour over lanspik (aspic), top with decorated liver forcemeat, and chill; serve cold.