- 1 tbsp (15 ml) vegetable oil
- ½ red onion, finely chopped
- 1 garlic clove, minced
- ½ lb (225 g) ground pork
- 3 tbsp (45 ml) country pate (see recipe)
- ½ tsp (2.5 ml) salt
- ¼ tsp (2 ml) white pepper
- 2 tbsp (30 ml) Cognac
- ½ tsp (2.5 ml) sugar
- 2 packages of frozen puff pastry, thawed
- 2 eggs, beaten, for egg wash
- Preheat oven to 350F (180C).
- 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.