Petits Pâtés Feuilletés
These delicious puff pastry bites are filled with a flavorful veal and herb stuffing. Perfect for any occasion!
Nutrition Facts
Per Serving: 320 kcal, Fat: 21 g, Sodium: 420 mg, Carbohydrate: 22 g, Protein: 12 g
Descriptions
Petits Pâtés Feuilletés are savory puff pastry bites filled with a delicious and aromatic veal and sausage stuffing. They are golden and flaky, making them an ideal warm hors-d’oeuvre.
The filling can be customized with ham or chicken livers for extra depth of flavor. Serve these elegant appetizers with a side of salad and a rich brown sauce for a complete dish.
Directions
1- Prepare the workspace (5 min):
Arrange your ingredients and necessary tools for preparation, cooking, and plating.
2- Make the puff pastry (40 min):
Follow your preferred puff pastry recipe or use store-bought puff pastry sheets.
3- Prepare the filling (15 min):
- Peel, wash, and finely chop 2 shallots.
- Wash, stem, and chop 1/4 cup parsley.
- Wash and chop 1 tablespoon each of tarragon and chervil.
- Sauté the shallots in 1 tablespoon of butter until soft, then let them cool.
- In a mixing bowl, combine 3 oz finely chopped veal, 3 oz sausage meat, cooked shallots, herbs, 1 egg, 1 tablespoon Cognac, 1 tablespoon Madeira wine, salt, and pepper. Mix until well combined.
- Shape the mixture into 8 small balls and refrigerate.
4- Assemble the pâtés (30 min):
- Roll out the puff pastry to a thickness of about 1/8 inch.
- Using a round cutter, cut 8 circles with a diameter of 5 inches.
- Re-roll the trimmings and cut 8 smaller circles with a diameter of 4.5 inches.
- Place the filling on the larger circles, cover with the smaller ones, and press the edges to seal tightly.
- Brush the tops with beaten egg and make a small hole in the center for steam to escape.
- Chill for 10 minutes.
5- Bake the pâtés (25 min):
- Preheat the oven to 450°F, then reduce to 400°F after placing the pâtés in.
- Brush with egg wash again and bake for 20-25 minutes until golden brown.
6- Serve (2 min):
Remove from the oven and brush with clarified butter. Garnish with parsley and serve hot.
Note's
- Tip: Frozen puff pastry sheets can be used to save time.
- For added flavor, include diced ham or chicken livers in the filling.
- Make sure to chill the pastry before baking to ensure flakiness.
Ingredients
- 1 lb puff pastry
- 3 oz veal, finely chopped
- 3 oz sausage meat
- 2 shallots, finely chopped
- 1 tablespoon butter
- 1/4 cup parsley, chopped
- 1 tablespoon tarragon, chopped
- 1 tablespoon chervil, chopped
- 1 egg
- 1 tablespoon Cognac
- 1 tablespoon Madeira wine
- Salt and pepper to taste
