1 soak the morels in lukewarm water for at least 30 minutes, drain carefully and cut into small pieces.
2 sauté the finely chopped shallots in duck or goose fat. add the morels, sprinkle with cornstarch, mix and let sauté for one minute then gradually pour in the morel soaking water to obtain a barely thick paste. salt and pepper moderately.
3 remove from heat and add a few cubes of foie gras. gently stir everything together.
4 fill small puff pastry boats. place a little of the foie gras mixture. cover with puff pastry.
5 leave in the cold for a few minutes then bake in a hot oven for about 15 minutes.
watch the cooking.
As an appetizer for parties for example, your guests will certainly ask for more - it may not be very polite but it really pleases the cook.
These puff pastries can be prepared in advance, simply keep them in the refrigerator until cooking time.
Eat hot, yum!
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