Pate Wellington

Name: Pate Wellington
Ingredients: 8 oz. liver sausage; 2 Tbsp. Worcestershire sauce; 1/2 c. green onion, finely chopped; 1 pkg. refrigerator crescent rolls; 1 egg, slightly beaten

5 ingredients

9 steps

Ingredients

8 oz. liver sausage
2 Tbsp. Worcestershire sauce
1/2 c. green onion, finely chopped
1 pkg. refrigerator crescent rolls
1 egg, slightly beaten

Directions

1

Mash liver sausage and mix in Worcestershire sauce and green onion.
2

Carefully unwrap crescent rolls but do not divide into triangles.
3

Make 4 rectangles (2 triangles each).
4

Pinch perforations to seal.
5

Place a quarter of the liver sausage mixture into each rectangle.
6

Fold in ends to meet and pinch to seal.
7

Place loaves on ungreased baking sheet, seam side down. Brush tops with egg and prick to allow steam to escape.
8

Bake for 20 minutes at 375°.
9

Serve with a light side salad as an hors d'oeuvre or lunch.