Savory, flaky pastry with delicious meat filling. These breakfast pastries are perfect breakfast on the go or as a snack. Simple and so easy to make.
Remove frozen sheets from box and let thaw at least 15 minutes at room temperature. The pastry should still be a little frozen so it's easier to work with.
Preheat oven to 400 degrees.
Prepare the filling: in a large bowl, combine all filling ingredients and mix through. It is best to wear gloves and mix by hand so all the filling are incorporated.
Divide the filling to 9 meatballs. Set aside on a plate.
Grab 2 small bowls. Crack the eggs and separate egg yolks and egg whites. Add 1 tsp water to egg white. Set aside.
Remove the pastry sheets from the wrapper. Lay flat on a chopping board. Using a paring knife, cut the sheets into 9 equally squares.
Place the filling into the center of the puff pastry. Brush the border with some egg whites. Place another layer of pastry on top. Use a fork to press and seal the edges together. Repeat with the remaining pastry.
Place the pastry squares on a plate, brush with some egg yolk.
Transfer to a greased baking pan and bake for 15 to 20 minutes, until the top is flaky and golden brown. Serve warm.
(2) Ground pork is best in this recipe. But you can also use ground chicken or ground turkey if desired.
(2) You can add more liver pate if desired. If you don't like pate, you can omit it.