Liverwurst Vol-Au-Vents
Ingredients
250g Hans Latvian Liverwurst
24 small vol-au-vent cases
1 tbsp eschallots, finely chopped
1 tbsp fresh parsley, finely chopped
50g mushrooms, finely chopped
1 tbsp port
1 tbsp butter
Method
- Melt butter under a low heat in a fry pan
- Add mushrooms, eshallots, parsley and port then saute for 2 minutes
- Mix together Hans Latvian Liverwurst and saute mixture
- Spoon mixture into vol-au-vent cases
- Place onto over tray and cook in a hot oven (220°C) for 10 minutes
- Serve immediately
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