Ingredients
- 1 can (200gr.) Paté au foie gras La Ferme St Jacques
- 6 pcs Rakakat pastry
- 2 Tbsp labneh
- 1 pc beetroot Small piece
- 1/2 Handfull Fresh coriander
Servings: People
Instructions
- Smash the beetroot into a puré and add it to the labneh, then chop the coriander for the decoration.
- Fill the rakakat pastry sheets with a tsp of paté au foie gras and roll it the way you like, then deep fry the samboussek until golden brown.
- Drain well the samboussek before beginning the plating
