Petits Pâtés a la Sage, translated as little sage pies, are actually lovely savory cakes and make a great addition to poultry dishes. Earthy, heady sage brings out the herbs in roasted chicken or duck, and the miniature cakes are the perfect method of soaking up extra juices on the plate.
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
- 4 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons water
- 1 egg, separated
- 1 tablespoon fresh sage, chopped
- Butter or oil for frying
Preparation:
Mix the flour, salt, sugar, water, egg yolk, and sage into a smooth batter. In a separate bowl beat egg white until it holds stiff peaks. Gently fold the egg white into the sage batter. Heat the butter or oil in a skillet and fry the sage batter, in heaping tablespoons, for 1 minute on each side, until golden brown. Drain the petits pâtés on paper towels before serving.
Makes 4 servings.
