Roll out a sheet of unsweetened Brioche Paste
Arrange 10 of these rounds on a tray and fill the centre of them with a layer of chicken forcemeat leaving a space around the edges of the paste.
On the forcemeat place a slice of truffle then a round of foie gras, another slice of truffle and finally, another layer of the forcemeat. Cover with the other rounds of paste. Seal the edges together using the back of a pastry cutter, brush with egg-wash and bake in a hot oven.
Serve accompanied with Sauce Perigueux.