Pates Chauds

Well, since TPT won't  let go :) of his Pates Chauds recipe, I had to make do with this one from the SJ Mercury News some time ago for my Easter brunch. They weren't  to fall head over heels for as some of you appear to have done so with TPT's pates chauds :)  but they were better than the ones found at the VNmese stores around here ...

 The Mercury News  - Wednesday April 23, 2003

 Savory Puff pastry squares
 Makes 20 (enough for 10)

 1 lb puff pastry (thawed, if necessary)
 1 egg, beaten
 Filling:
 1/4 lb ground pork
 1/4 lb ground beef
 1 T minced or grated onion
 1 garlic clove, minced or crushed through a press
 2 t cognac
 1/4 t plus a big pinch of salt
 1/4 t pepper

 To prepare filling: place all ingredients in a bowl and mix well by hand (pic 1). Shape into 20 meatballs, each about 1-inch in diameter. Set aside.
 
 To prepare dough:  Work with half the pastry at at ime, keeping rest refrigerated. If necessary, roll dough out to a 10-by-10-inch sare that is 1/8-inch thick. Use a sharp knife and ruler to cut 20 2/12/-inch squares. Place squares on 2 parchment paper-lined baking sheets. Use your index finger or a pastry brush dipped in water to moisten edges. Place a meat ball in center of each (pic 2).
Roll and cut remaining pastry into 20 squareres. Place on top of a meatball (pic 3) If you want to define (for looks), press floured rim of an inverted juice glass down around each meatball to create an impression.

Refrigerate baking sheets for 30', allowing dough to relax and firm up. Meanwhile, position a reack in middle of oven and preheat ot  375 degrees. Take out 1 baking sheet and brush pastry tops with egg (pic 4). Bake 18-20', until pastries have puffed up and browned. Repeat with other baking sheet. Let cool 5-10' before eating (pic 5,6).

If you prefer, you can prepare pastries in advance and freeze for about 3 hours. Store in layers, separated by parchment paper, in pastic container. they will keep for 1 month. Remove from freezer, brush with egg and bake as directed.

To reheat baked pastries, place in a 325-degree oven for 12-15 minutes.