This is an extravagantly rich hors d'oeuvre so it is perfect for special occasions such as Christmas Day. Any other fine liver pate may be used if foie gras is unavailable.
ingredients
makes about 24
3 - 6 sheets fresh or defrosted filo pastry
3 tbsp butter, melted
8 ounce tinned foie gras pate or other
fine liver pate, at room temperature
4 tbsp butter, softened
2 - 3 tbsp Cognac or brandy (optional)
chopped pistachios, to garnish
method
1. Preheat the over to 200°C/400°F/ Gas 6. Grease a bun tray with 1 1/2 inch cups. Stack the filo sheets on a work surface and cut into 2 1/2 inch squares. Cover with a damp towel to prevent the pastry from drying out.
2. Keeping the rest of the filo squares covered, place one square on a work surface and brush lightly with melted butter, then turn over and brush the other side. Butter a second square and place it over the first at an angle. Butter a third square and place at a different angle over the first two sheets to form an uneven edge.
3. Press the pastry layers into the cups of the bun tray. Continue with the remaining pastry and butter until all the cups are filled.
4. Bake the filo cups for 4 - 6 minutes until crisp and golden, then remove and cool in the pan for 5 minutes. Carefully remove each filo cup to a wire rack and cool completely.
5. in a small bowl, beat the pate with the softened butter until smooth and well blended. Add the Cognac or brandy to taste, if using. Spoon into a piping bag fitted with a medium star nozzle and pipe a swirl into each cup. Sprinkle with pistachio nuts. Refrigerate until ready to serve.
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more information
The pate and pastry are best eaten soon after preparation. If preparing ahead and refrigerating, be sure to bring back to room temperature before serving.
