Makes 8 Servings

For Pastry:

• 1 ounce unsalted butter (2 tablespoons)
• 1/4 pound mushrooms, finely chopped
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 pound ground veal
• 1 small onion, finely chopped
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 pound Fontina, grated (about 1 cup)
• 1/4 cup milk
• Fine sea salt and freshly ground black pepper to taste
• 1 Cream Short Pastry
• 1 egg mixed with 2 tablespoons milk (egg wash)

For Garnish:

• 1 cup crème fraîche
• 2 cups chutney

1. In a large sauté pan, heat butter, sauté mushrooms until softened. Transfer to a large bowl.
2. In the same pan, sauté ground meats until no longer pink, about 5 to 7 minutes. Remove the meat with a slotted spoon and transfer to the bowl. Pour off most of the remaining fat and sauté onions if desired.
3. Mix the onion, parsley, grated cheese, and milk into bowl. Season to taste with salt and pepper. Cool to room temperature.
4. Cut pastry dough in half and roll out each half to a 8" x 14" rectangle. Lay one sheet of pastry on a parchment or silicone mat lined baking sheet. Form meat mixture into firm and compact narrow loaf down the center of the dough. Leave a 1-inch border of pastry around the meat.
5. Ease the second sheet of pastry over the meat. Trim and press the edges with your fingers or a fork. Roll out scraps and cut into decorative shapes.
6. Brush pastry with egg wash, decorate with the shapes, and brush with egg wash again. Prick the top of the crust with a fork 2 or 3 times. Chill for 10 minutes.
7. Bake in a preheated 400°F oven for 45 minutes, until golden brown. Allow to rest 30 minutes before slicing. Cut into thick slices and serve with crème fraiche and chutney.