Pate Puffs


Photo: flickr user biskuit
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Ingredients

500 grams puff pastry
1 onions, medium
2 slc bacon
375 grams chicken liver pate
45 grams butter
1 tablespoon parsley, chopped
1/2 teaspoon thyme, chopped
2 tablespoons cream
1 tablespoon brandy
1 eggs
1 tablespoon milk

Preparation

1
Beat together pate and butter until smooth, add remaining ingredients except egg yolk and milk, beat again.
2
Finely dice the onion and bacon and gently saute until onion is soft, allow to cool and add to the liver mixture. Mix well.
3
Cut puff pastry into 8cm rounds with a pastry cutter, spoon teaspoons of pate mixture into the center of each pastry round, brush edges of pastry with combined egg yolk and milk.
4
Fold pastry rounds in half, pinch edges together well to form mini 'pasties'.
5
Put on greased oven trays, brush with remaining egg yolk mixture, and bake in hot oven 10 minutes until golden brown.
6
Makes about 30.

Tools

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Tags:

hors
entree
chicken
poultry

Yield:

4.0 servings

Added:

Saturday, March 27, 2010 - 3:50am

Creator:

Anonymous

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