TRUFFLES IN PUFF PASTRY 'CINDERELLA'

Steps:

• Preheat the oven to 450 degrees. Butter a small baking sheet.
• Scrub truffles with a vegetable brush and put in a small saucepan. Add Champagne and sherry and heat to boiling. Simmer 4 to 6 minutes, until a skewer can be inserted into them. Drain and cool.
• Mash the foie gras with a fork and divide into quarters. Wrap each truffle in one portion.
• On a lightly floured surface, roll out the puff pastry into a 16-inch square. With a sharp knife, cut pastry into 4 (4-inch) squares.
• Place a slice of ham on each pastry square and top with a prepared truffle. Bring pastry edges up over the truffle and pinch at the top to form a small bundle. Brush with the egg yolk mixture and place on the prepared baking sheet. Bake until pastry is golden brown, about 15 minutes.