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1
Place meat on a rack in a shallow roasting pan.
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2
Insert meat thermometer.
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3
Roast in 425 degree oven for about 45 minutes or until thermometer reads 130 degrees.
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4
Remove from pan, cover and refrigerate while preparing pastry.
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5
Reserve drippings.
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6
For pastry, combine 2 cups flour and salt.
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7
Cut in shortening until pieces are the size of small peas.
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8
Add 1/3 to 1/2 cup cold water, 1 tablespoon at a time, tossing with a fork until all is moistened.
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9
Form into a ball.
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10
On a floured surface roll into a 14x12 inch rectangle.
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11
If using pate, spread onto the pastry to within 1/2 inch of edges.
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12
Center meat on top of the pastry.
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13
Wrap pastry around the meat, overlapping the long edges.
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14
Brush with egg and seal.
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15
Trim excess pastry from the ends.
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16
Fold up over the meat, sealing edges.
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17
Brush with egg.
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18
Place seam side down on a greased baking sheet.
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19
Bake in a 425 oven for 35 minutes.
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20
To make gravy, in a saucepan heat and stir reserved drippings with 1 1/2 cups water and bouillon until granules dissolve.
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21
Combine 1/2 cup cold water with 1/4 flour.
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22
Stir into hot bouillon mixture.
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23
Stir in burgundy and basil.
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24
Cook and stir until thickened and bubbly.
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25
Season to taste with salt and pepper.
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26
Pass with meat.
