Porcini mushroom and foie gras puff pastries

Ingredients

4 servings

• 250 g fresh or frozen porcini mushrooms
• 1 HERTA® Tarte en or Rectangular puff pastry
• 100 g semi-cooked foie gras
• 6 sprigs of flat-leaf parsley
• 1 teaspoon sunflower oil

Steps

1. 1

   To make your porcini mushroom and foie gras puff pastries, start by preheating your oven to 210°C (gas mark 7).

2. 2

   Cut the porcini mushrooms into large pieces.

3. 3

   Cut the foie gras into 4 slices. Wash, remove stems, and chop the parsley.

4. 4

   In a pan, heat the oil. Sauté the porcini mushrooms and parsley for 2 to 3 minutes over high heat. Season with salt and pepper. Let cool slightly.

5. 5

   Unroll the dough onto your baking sheet while keeping the parchment paper. Cut it into 4 rectangles.

6. 6

   Distribute the porcini mushrooms in the center of the rectangles. Arrange the foie gras slices on top.

7. 7

   Close the puff pastries by bringing the corners of the rectangles together on top and pinching them shut.

8. 8

   Bake for about 15 minutes in your oven.