Puff pastry with leeks and goose liver

00570 LEEK PUFF PASTRIES and foie gras INGREDIENTS for 4 PEOPLE 2 sheets of puff pastry, a bunch of leeks, 200 ml whipping cream, 150 g of Goose liver, 6 scampi, truffle, an egg, flour, oil, salt, pepper.

Cut the leeks into rings and let them saute in oil until tender; Add the cream, salt and pepper and add the finely grated truffle.

Roll out the pasta sheet, pull lightly with a floured rolling pin and cut into 6 large disks and 6 smaller ones.

Small lined ramekins or cups, with large disks, pressing well with your fingers to make them adhere better and fill with the mixture of leeks; Add a clean escape and a portion of foie gras in each puff pastry and stow 'em with the other smaller disk.

Put all the puff pastry on a baking sheet, pennellatele with the beaten egg and Cook, high temperature furnace, pre-heated, for 20 minutes.