2 cup flour
1/2 lb butter
1/2 lb cream cheese
1 single *fillings:
2 oz goose liver paste
1 teaspoon worcestershire sauce
1 teaspoon steak sauce
1 single *or:
2 oz ham, ground
1 teaspoon steak sauce
1 teaspoon catsup
1 single *or:
1 single anchovy paste
1 single *or:
1 single caviar
Work into the flour the butter and cream cheese. Chill thoroughly... over night is not too long. Take pieces of dough and roll very thin, as quickly as possible. Cut with a round cookie cutter, size of a water glass or larger if desired. Mix together ingredients for one of the fillings. Spread on dough, fold over and bake at 400-F until brown. These may be shaped earlier and baked just before serving. Serve as an appetizer with beer, except the anchovy or caviar which should be served with cocktails. Make the anchovy and caviar appetizers somewhat smaller than the ones that are to be served with beer. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
