Christmas Stuffing Pâté Chaud
Pâté chaud puff pastries filled with stuffing composed of ground pork, foie gras, chestnuts, egg and caramelized onions deglazed with cognac.
Ingredients
- 1 onion, sliced
- 200 g ground pork
- 100 g foie gras cooked
- 1 cup chestnuts
- 2 eggs one for filling and one to brush pastry tops
- salt and pepper
- 5 cl cognac
- 2 puff pastry sheets
Instructions
Filling
- Sauté the sliced onions in olive oil over high heat. Once the onions start to color after a couple of minutes, deglaze with the cognac and let it come to simmering boil. Let it cook and evaporate for about a minute. Turn off the heat and set aside.
- In a bowl, crush the chestnuts with a fork. Then combine with the ground pork, foie gras, cooked onions, egg, and season with salt and pepper to taste. To check if the mixture has been properly seasoned, I microwave a teaspoon of it and add more salt if necessary.
Prepare pastry
- Preheat oven to 180°C.
- Work with one pastry sheet at time, leaving the other one in the fridge until ready to use. Unfold the puff pastry sheet onto a lightly floured surface. Cut out 6-8 cm diameter circles using a round cookie cutter or drinking cup. Combine the remaining pieces of puff pastry dough, roll it out and cut additional circles.
- Place about a tablespoon of filling onto the center of a puff pastry circle, and top with another circle. Seal by pressing the sides down with a fork. Place the meat pies onto a flat-edged baking sheet lined with parchment paper. Brush the surfaces with the beaten egg. Bake for about 25-30 minutes. Be sure to watch them during the last few minutes of baking to ensure they have sufficiently browned but not burnt. Transfer them onto a rack to cool once removed from the oven.