We've transformed the classic French beef-and–puff pastry entrée into bite-size morsels that pack all the flavours of the namesake dish. Enjoy any leftover pâté spread onto fresh baguette slices.
- Prep time 20 minutes
- Total time 1 hour & 45 minutes
- 1 pkg (227 g) cremini mushrooms
- 1 shallot , halved
- 2 cloves garlic
- 1 tablespoon butter
- 350 g lean ground beef
- 1 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon each salt and pepper
- 1/2 cup dry white wine
- 2 sheets (450 g pkg) frozen butter puff pastry , thawed
- 1/3 cup chicken liver pâté, pork liver pâté or duck liver pâté
- 1 egg
In food processor, pulse together mushrooms, shallot and garlic until finely chopped.
In nonstick skillet, melt butter over medium-high heat; cook mushroom mixture, stirring occasionally, until shallot is softened, about 4 minutes. Add beef, 1/2 tsp of the thyme, the salt and pepper; cook, breaking up beef with spoon, until beef is no longer pink, about 5 minutes. Pour in wine; cook, stirring, until almost no liquid remains, about 3 minutes. Scrape into bowl; refrigerate until lukewarm, about 30 minutes.
On work surface, unroll 1 sheet of the pastry; cut into 16 squares. Press 1 square into bottom and up side of each of 16 mini muffin pan wells, leaving overhang. Repeat with remaining pastry. Spoon 1 tbsp of the beef mixture into each; top with pâté. Fold overhang over top of filling.
Whisk egg with 1 tbsp water; lightly brush over pastry. Sprinkle with remaining thyme. Bake in 425°F oven until golden, about 14 minutes. Run tip of knife around edges of pastry to release from pans. Serve warm.
Makes about 18 pieces.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 108 mg
- Sugars 1 g
- Protein 4 g
- Calories 105
- Total fat 7 g
- Potassium 74 mg
- Cholesterol 29 mg
- Saturated fat 3 g
- Total carbohydrate 6 g
- Iron 6
- Folate 2
- Calcium 1
- Vitamin A 7