Directions:
- Cut roast in half lengthways.
- Roll out the pastry to make two 12 by 6 inch rectangles.
- Place the roasts end to end in the middle of the pastry.
- Mix parsley and pate and spread over the top of the roast.
- Place the second pastry rectangle on top and pinch the sides closed. decorate with trimmings or score in patterns if desired.
- Glaze with the egg and chill for 20 minutes.
- Heat oven to 220°C and cook for 20 minutes.
- Cover the ends with foil and reduce heat to 200°C cook for another 15 minutes.
- To make the sauce heat all the ingredients together until melted and stir well. Serve poured over the roast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 561.65 Kcal (2352 kJ) | ||
| Calories from fat | 289.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.2g | 50% | |
|---|---|---|---|
| Cholesterol | 27.28mg | 9% | |
| Sodium | 194.2mg | 8% | |
| Potassium | 124.27mg | 3% | |
| Total Carbs | 47.9g | 16% | |
| Sugars | 12.38g | 50% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 18.38g | 37% | |
| Vitamin C | 19.1mg | 32% | |
| Iron | 2.3mg | 13% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 261.07 Kcal (1093 kJ) | ||
| Calories from fat | 134.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.97g | 50% | |
|---|---|---|---|
| Cholesterol | 12.68mg | 9% | |
| Sodium | 90.27mg | 8% | |
| Potassium | 57.76mg | 3% | |
| Total Carbs | 22.27g | 16% | |
| Sugars | 5.75g | 50% | |
| Dietary Fiber | 1.08g | 9% | |
| Protein | 8.54g | 37% | |
| Vitamin C | 8.9mg | 32% | |
| Iron | 1.1mg | 13% | |
| Calcium | 12.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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