Truffle turnover

Ingredients

2 cans of truffles (25 g each)
100 g of frozen puff pastry (very thin)
1 small tin of foie gras mousse
1 egg (yolk)
 

Making

Cut the pastry in 4 discs (10 cm diameter).

Coat these discs with the foie gras mousse or just add a knob of butter on each truffle and a pinch of salt.

Dress the truffles on the pastry and fold it in a turnover.

Glaze the turnover with yolk and bake in a hot oven.