We could call this a special treat to enjoy when watching so much television during this stressful time but I will just tell you they are sooooo yummy. Here goes and I am sure you will make it again and again.
- 1 carton mushrooms
- 1 shallot, cut in half
- 1 clove garlic
- 1 tbsp. butter
- 350 g ground beef
- 1 1/2 tsp. fresh thyme, chopped
- pinch of salt and pepper
- 1/2 cup dry white wine
- 2 sheets frozen butter puff pastry, thawed
- 1/3 cup duck or liver pate’
- 1 egg
In food processor, pulse together the mushrooms, shallot and garlic until finely chopped.
In a nonstick skillet, melt the butter over a medium temperature and cook the mushroom mixture until the shallot has softened (about 4 minutes). Now add the beef, 1/2 tsp. of the thyme, salt and pepper, cooking until the beef is no longer pink.
Pour in the wine, and cook stirring until no liquid remains (about 3 minutes).
Scrape into a bowl and let cool down to lukewarm. About 30 minutes. On a lightly floured surface, unroll 1 sheet of the pastry and cut into 16 squares. Press 1 square into each of a 16 mini muffin pan wells, leaving a bit on an overhang.
Spoon 1 tbsp. of the beef mixture into each well, top each one with pate and fold the overhang over the top of the filling.
Whisk the egg in some water and lightly brush over the pastry and now sprinkle the remaining thyme over the tops and bake in a 425 degree oven. Run a knife around the edges to remove them easily from the pan. Serve warm.
