First of all, what is a 'femlleté'? I've searched, run various derivations through Google translate and have come up with nothing at all that is food related. The nearest was 'femmellete' which apparently means 'sissy'. So 'sissies' they are. Help me out here, please. (Mystery now solved... see comments below).
- 650g sirloin steak, trimmed and finely pureéd in a food processor
- 1 tbsp finely chopped parsley
- 6 small fresh figs, quartered
- Salt and pepper
- Shortcrust pastry (1 'Jusroll' pack was good for 4)
- 500ml good quality beef stock (this was from Waitrose)
- 1 desert spoon of plain flour
- 1 desert spoon of butter
- Mixed soft leaves
- 1 tub of redcurrants
- Thick balsamic vinegar
- Beaten egg for brushing on to the pastry
- Parsley sprigs to garnish (I forgot this bit)
Start by making the filling. Trim the thick fat rind off the sirloin, cut it into chunks and put it in a food processor. Add salt, pepper and the chopped parsley to taste. (it tastes great raw so don't be afraid). The pureéd beef needs to be really well seasoned, but not too salty.
Divide the seasoned beef into ten balls (each should be the roughly the size of a golf ball). Lay each ball on a square of shortcrust pastry, put a quarter of a fig on top, brush beaten egg on the inside of the pastry, fold up the sides and then do your best to make them look like figs (or whatever your creative talents desire). Brush the outside with more egg before laying them onto a buttered baking dish.
Lay the leaves on the side of the plate, dress with some balsamic vinegar and place the redcurrants and a quarter of a fig on top. Finally, plate up the femlletés and drizzle over plenty of sauce before garnishing with a fresh sprig of parsley.
The Gourmet Traveller), a cheese course, and a refreshing 'le colonel' (Bombay Sapphire version). The evening was topped off by burning some of my treasured foraged oak in the brazier as a treat for the South African majority (well, for all us blokes actually).