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"Se necesita poco para hacer las cosas bien, pero menos aún para hacerlas mal" -Paul Bocouse-

Contacta con nosotras: /Get in contact with us: recetasdemeg@gmail.com

sábado, 6 de febrero de 2010


Hey, how are you?

We suggest today a delicious starter or an excellent appetizer.
As usual, I hope you like it!!!


- 1 sheet of puff pastry
- 1 tin/can of duck liver pâté
- 1 tin/can of asparagus
- 1 egg
- Special paper for the oven

Open up the sheet of puff pastry and cut it into squares of the same size. Spread some pâté on half of them.

Cut the asparagus a little smaller than the squares of puff pastry, and put them on the pâté.

Cover the squares with the remaining pieces of puff pastry, joining the ends by pressing with a fork.

Prick the middle of each pasty. Paint them with a beaten yolk egg.

Arrange the pasties on an oven stray covered with the special paper. Bake them at 392ºF/200ºC for about 15 minutes. You can serve them hot or cold, and …ENJOY YOUR MEAL!

Bon appétit!

M.G. translating for Entre ollas anda el fuego

1 comentario:

Xela dijo...

Es mucho más fácil viendo las fotos de la elaboración. Casi no hace falta leer la receta. Gracias por vuestro esfuerzo. A mí me sirve de mucho. Un abrazo.