Little Truffle Turnovers

Name: Little Truffle Turnovers (Ragoût de truffes en chaussons)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: For four people
Cuisine: French
Ingredients: 1 tablespoon cognac; 5 tablespoons truffle juice; 10 g (⅓ oz) cooked foie gras (from a jar or tin will do); 20 g (¾ oz) butter; 200 g (7 oz) truffles, fresh or tinned; 1 shallot, finely chopped; 250 g (8¾ oz) homemade flaky pastry or frozen flaky pastry; 1 egg, beaten; salt, freshly-ground pepper; 250 ml (scant half pint) double cream; salt, freshly-ground pepper; 250 g (8¾ oz) homemade flaky pastry or frozen flaky pastry

Ragoût de truffes en chaussons

Preparation info

For
four
people

Difficulty
Medium
Ready in
50 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

250 g (8¾ oz) homemade flaky pastry or frozen flaky pastry
1

Europe
France
Starter
Mediterranean

Method

Preparation and cooking

Preheat the oven to 180°C/350°F/Mark 4. Place the flaky pastry, which should be rested and very firm, on a marble top or very cold working surface and roll out to about 6 mm (¼ in) thick. With a pastr