Ingredients
- 200 g Foie gras
- 4 piece Brick pastry
- 4 tbsp Onion confit
- 4 piece Speculoos (Crumbled)
Instructions
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Preheat oven to 350°F (180°C).
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Cut the foie gras into 4 equal portions.
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Lay out the brick pastry sheets and place a portion of foie gras in the center of each.
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Top each portion of foie gras with 1 tablespoon of onion confit and crumbled speculoos.
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Wrap the foie gras in the brick pastry to form a small parcel.
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Bake in the preheated oven for 10-15 minutes, or until golden brown and crispy.
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Serve immediately.
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