Small foie gras pasties
2 hours
Easy
60 Pasties
4 Ingredients- 1
600 g puff or flaky pastry (pâte feuilletée) - 2
300 g raw foie gras - 3
60 g beaten egg - 4
pepper - Total weight: 960 grams
Step by step recipe
Stage 1 - 1 hour
Preheat the oven to 200°C or 392°F.
Roll out the puff pastry.
Stage 2 - 5 min.
Stage 3 - 5 min.
Stage 4 - 5 min.
Stage 5 - 5 min.
Stage 6 - 10 min.
Stage 7
Stage 8 - 5 min.
Stage 9 - 25 min.
Serve to your guests, tepid or cold, but not hot otherwise your pasties will lack flavour.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 340 RDI=130 % | 2,230 RDI=210 % | 2,190 RDI=330 % | 4,130 RDI=210 % | 17,300 RDI: 210 % |
| Per 100 g | 40 RDI=10 % | 230 RDI=20 % | 230 RDI=40 % | 430 RDI=20 % | 1,800 RDI: 20 % |
| Per Pasties | 5 RDI=2 % | 40 RDI=4 % | 40 RDI=6 % | 70 RDI=3 % | 290 RDI: 3 % |
- For 60 Pasties : 12.50 €
- Per Pasties : 0.25 €
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Puff or flaky pastry (pâte feuilletée)
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Raw foie gras
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Beaten egg
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Pepper
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