On Wed 07 Dec 2005 08:08:59p, Thus Spake Zarathustra, or was it PastaLover?

> Andy Katz wrote:
>> I was thinking about ways to serve meatloaf that would avoid
>> cliche but still validate this American classic. I wasn't thinking of
>> a true Wellington per se, but rather encasing the meatloaf in puff
>> pastry with caramelized onions and maybe some blue cheese.
>>
>> Then I read the NY Times food section ($25 & Under), only to
>> learn that 24 Prince is doing exactly that. Or was. I *think* I
>> trailed at 24 a couple weeks ago, and they weren't doing any
>> meatloafs, or other species of comfort foods the review alluded to
>> (they don't have a chef right now, so there might not be the degree of
>> control on the menu).
>>
>> Either way, is meatloaf en croute common, has it been
>> appearing in comfort food venues?
>>
>> Andy Katz
>
> I think it's called a Jamacian meat pattie, or an empanada, or a meat
> pie, or a Cornish pasty... Just about every culture has something like
> this, baked or fried, hand-held size or larger, dough or pastry encasing
> a mix of ground meat, seasoning, and sometimes veggies.

Meatloaf en croute is certainly none of the above. Each of them is unto
themselves. I think Andy is picturing a meatloaf made with at least a
pound or two of meat, not anything hand-held.

Having said that, I absolutely love Cornish pasties. Empanadas are pretty
good, too.

--
Wayne Boatwright *¿*
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A chicken in every pot is a *LOT* of chicken!