Recipe for Veal And Chive Feluron
Veal Dishes

VEAL AND CHIVE FELURON

    Yields about 24 appetizer size turnovers
    Preparation time: 20 minutes, baking 20 minutes
    Refrigeration: pastry - 1 1/2 hours, filling - 1 hour

    Flaky Pastry:
    2 1/2 cups flour
    12 tablespoons butter
    1/2 cup ice water
    1/2 teaspoon salt

    Filling:
    10 ounces ground veal, shoulder
    2 teaspoons salt
    freshly ground pepper
    1/8 teaspoon nutmeg
    2 eggs, whole
    1 egg, separated
    3/4 cup heavy cream
    2 tablespoons chopped chives

    Prepare flaky pastry and chill for about 1 1/2 hours.

    Place the ground veal in a bowl. Add the seasonings and beat in the whole eggs. Beat the extra egg white until stiff and fold into the veal. Refrigerate mixture for 1 hour.

    Set oven at 425 F.

    Beat the cream until stiff and fold into veal. Add the chives.

    Roll out 1/3 of the pastry to 1/4-inch thickness and cut into 3-inch circles. Roll out the remaining pastry and cut into 4-inch circles.

    Put a tablespoon of the filling onto each small circle. Moisten the edges of the circles with water, cover with the larger circles and seal. Slit tops of turnovers, then transfer to a buttered baking sheet. Beat the remaining egg yolk with a little water and brush onto the pastry. Bake for 20 minutes. Serve hot.

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