Petits Pâtés du Chanoine (The Canon's Little Pies)

Ingredients

• feuilletage
• soft roes of fresh herring
• fines herbes
• egg-wash

Instructions

1. Roll out feuilletage half a centimetre thick and cut twice as many oval rounds as there are pies to make.
2. Lay half the rounds on a baking sheet and place on each a poached half soft roe of fresh herring, or an equivalent piece of another soft roe, coated with cooked fines herbes.
3. Moisten the edges lightly and cover with the remaining rounds, pressing them down with the back of an oval cutter.
4. Brush with egg-wash and bake for 15 minutes in a hot oven.