Chicken liver pâté triangles

Ingredients 11
Servings 2


Serving Change
  • 1
    onion, finely chopped
  • 4
    cloves garlic, crushed
  • oil
  • 250
    button mushrooms, finely chopped
  • salt
  • pepper
  • few drops Tabasco sauce (optional)
  • 2
    rolls puff pastry, defrosted
  • 150
    chicken liver pâté
  • 1
    egg, lightly whisked
  • sesame and poppy seads for sprinkling


Preheat the oven to 200 ºC. Sauté the onion and garlic in a little oil until soft. Add the chopped mushrooms and sauté until most of the liquid has evaporated. Season well with salt and pepper and a few drops of Tabasco sauce, if desired. Set aside. Roll the puff pastry out thinly and cut into 6,5 cm squares. Spread a little chicken liver pâté on each square. Spoon about 2 ml of the mushroom filling on top and fold the squares to form triangles. Press the edges together with a fork and brush each triangle with whisked egg. Sprinkle with sesame and poppy seeds. Bake for 15 to 20 minutes or until golden brown and puffed out. Serve hot.

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