These are French-style pastries filled with foie gras (goose liver pate). I'm not sure they're really authentic French staples, and my research wasn't able to provide a definitive answer, but they definitely pop up on French-style menus across restaurants.
These were created by my mom, using home-made puff pastry, but store-bought varieties will work as well. Just make sure you buy butter-based puff pastry (with a bit of perseverance you can probably find it in stores regardless of where you live).
They are quick to assemble, very satisfying (one or two are enough no matter how hungry you are), and keep well for a few days. These foie gras pastries are also a perfect starter to a multi-course French dinner, so if you're cooking up something nice from this cuisine, consider making these as well, served as an entrée. Everyone has had enough of cheese platters, trust me :).
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Tempura shrimps with soy glaze (Japanese).
Five years ago: Mâncare de urzici (Romanian nettle stew).
Six years ago: Hemingway's Death in the Afternoon (cocktail).
Seven years ago: Blueberry and carrot smoothie (raw vegan).
Eight years ago: Coffee-marinated chicken, Fennel and walnut ricotta-filled muffins, The Ratatouille from the movie Ratatouille and Tofu Parmigiana (Italian).
Ingredients:
- 500 g home-made puff pastry (or pie pastry)
- 200 g foie gras
- 3 tablespoons butter
- salt and pepper to taste
- 1 beaten egg (for brushing the pastries)
Preheat the oven to 220 C (or 450 F).
Roll out the puff pastry, once it's completely thawed (if frozen), but still cold.
Mix the foie gras with the butter in a small bowl, and add a bit of extra salt and pepper.
Cut rectangles from the puff pastry sheet, as big as your outstretched palm, then place about 2 tablespoons of foie gras filling in the center of each rectangle. Fold it like an envelope, tucking the open sides underneath each packed pastry package.
Place the pastries on a baking sheet lined with baking paper, with a bit of space between them. Brush them with beaten egg wash, then place the sheet in the preheated oven. Bake for 20-25 minutes, until golden. Take out and allow the pastries to cool, then they're ready to serve.
The pastries are better cold, and keep well for 2-3 days, in a cookie tin or paper bag.
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