Ease of Preparation: Medium
Yield: 12 pastries
Ingredients:
- 1 tablespoon (15 ml) vegetable oil
- ½ red onion, finely chopped
- 1 garlic clove, minced
- ½ lb (225 g) ground pork
- 3 tablespoons (45 ml) Country Pate (see recipe)
- ½ teaspoon (2.5 ml) salt
- ¼ teaspoon (2 ml) white pepper
- 2 tablespoons (30 ml) Cognac
- ½ teaspoon (2.5 ml) sugar
- 2 packages of frozen puff pastry, thawed
- 2 eggs, beaten, for egg wash
Method:
Preheat oven to 350 F (180 C).
Heat oil in a skillet over medium-high heat.
Add onion and garlic, and cook for 2-3 minutes, or until soft and fragrant.
Transfer to a mixing bowl and let cool.
Add pork and pate to mixing bowl, and stir to combine.
Add salt, white pepper, Cognac, and sugar, and mix until well combined.
Lay the puff pastry out on a lightly floured surface.
Using a pastry cutter, cut circles out of the dough.
Spoon 2 tablespoons (30 ml) of filling into the center of half of the circles. Use your finger to smear some water around the perimeter of the circles.
Place a second circle of dough over the top.
Use a fork to crimp the edges of each pastry.
Using the same pastry cutter, remove any excess dough from crimping to form perfect circles.
Place pastries on a baking sheet with parchment paper and brush with egg wash.
Place baking sheet in the oven, and bake for 30 minutes, or until golden brown and crispy.
Remove from oven. Let cool for 5 minutes
Serve warm.
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