Pate Puffs
By: Anonymous
Published: Saturday, March 27, 2010 - 3:50am

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.