Petits Pâtés à la Beauceronne (Little Lark Pies, Beauce Style)

Ingredients

• feuilletage trimmings
• feuilletage
• larks
• hachis
• egg-wash

Instructions

1. Roll out a sheet of feuilletage trimmings and cut rectangles 9 to 10 centimetres long by 7 to 8 centimetres wide.
2. Set a boned lark, wrapped in a coating of very fine hachis, in the middle of each rectangle.
3. Moisten the edges of the paste and seal them, giving the pie the shape of a little puppet.
4. Cover with a leaf of plain feuilletage cut with a fluted cutter.
5. Brush with egg-wash and bake about 20 minutes in a hot oven.