One pack of frozen puff pastry, thawed
0.5 kilo (1 pound) chicken livers, without hearts
0.5 cup of sour cream
2 eggs, lightly beaten
2 tablespoons of fresh thyme, chopped
2 big red onions, sliced
To make the chicken liver paté, cook the livers in some oil until they are cooked through. This should take about 10 minutes. Transfer them to a bowl, and mash them well with a potato masher, or you can simply use a food processor. Add the sour cream to make it lighter and creamier, and the eggs to hold the paté together. Fresh thyme goes very well with the livers. You can use dried thymes, too. Season with salt and pepper.
Afterwards, cook the onions in oil until they turn glassy and soft. Add half of them to the paté, and mix well. Put the other half aside. Heat the oven up to 180°C (365°F),
Roll out the puff pastry in between two baking sheets, so it doesn't stick to the surface of your counter. Cut it into 10*10 cm (4*4 inches) squares. Put one tablespoon of the onions to the center of each square, and top it with 2-3 tablespoons of the chicken liver paté, depending on the size of the squares. Fold all the corners up to the center. They have to overlap each other a little bit, so they don't open up in the oven. Place them on the oven tray on a baking paper, and brush them with some oil. Bake them for about 35-40 minutes, or until golden brown.
What I particularly like about them, is the way the sweetness of the onions go with the livers and the thyme. I hope you will enjoy too.