Petit Pate Chaud

4 sheets puff pastry
1/2 lb ground pork
1 T pork liver pate
1/2 small onion, minced
1/2 T dry sherry
salt and pepper
2 egg yolks

1) Allow pastry sheets to defrost (40 minutes)
2) Mix ground pork, pate, onion, sherry, salt and pepper (to taste) until smooth paste. In a small cup, beat 2 egg yolks evenly.
3) Use small cookie cutter to cut circular pieces from the soften puff pastry.
4) Use a small spoon to put filling in pastry piece, put another piece of pastry on top. Use the back of a fork to gently press both round pieces of the pastry together around the outer edge. Brush egg yolk on.
5) Turn oven to 350-375 F (should do this 5' before you finish filling up the pate).
6) Place the finished pate on an oven tray lined up with baking paper (or foil).
7) Cook in oven at mid position, 15'.

Notes:
- You can make pastry ring and add around the filling, right at the circular edge to make your pate higher but it's not nessecery.
- You can brush egg york on when pate is cooked and move up on higher rack in the oven to finish it.
- Any kind of filling will do, feel free to create your own. And size does not matter, too. I made these "bite size" for milo to bring to potluck lunch so people have room to enjoy other dishes. I prefer bigger one for breakfast.