I invented this dish for a 1982 dinner at San Francisco’s Clift Hotel done by a group of chefs. It was such a success that I used it again at the now legendary inaugural dinner, at the Stanford Court, of the American Institute of Wine and Food, the dinner being prepared by chefs from all over the United States. It is a superb combination of flavors and is very easy once you master puff pastry, a discipline that I have always thought was best left to other people. Lacking the willing other p