Apple turnover with foie gras

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Apple turnover with foie gras

Apple turnover with foie gras

Apple turnover with foie gras
Apple turnover with foie gras
Ingredients Apple turnover with foie gras
Number of persons

300 g of semi-cooked foie gras

4 apples

25 cl chicken stock

20 cl raw cider

350 g puff pastry

1 egg

20 g flour for the dish

30 g semi-salted butter



Preparation Apple turnover with foie gras
Total Time: 55 min
Preparation time: 20 min
Cooking time: 35 min
Peel the apples, slice them. Cook them over low heat in quarters on each side and let cool.
Cut the foie gras into six slices. Put them in the freezer for 20 minutes.
Heat the oven at thermostat 6/7 (200°C).
Brush the pasta squares or rounds with beaten egg.
Place apple quarters on the pastry, cover with a slice of foie gras.
Place the other squares or rounds of pasta.
Solder the edges, brush with the egg, streak the dough with a knife and put back in the fridge for 15 min.
Bake 20 min in the oven.
Reduce the cider by half on high heat.
Add the chicken stock, reduce again by half.
Whisk in the butter, taste and season.
Split the turnovers on the plates, surround them with a cordon of cider sauce, sprinkle with diced apples.

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