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1
In a saute pan, cook the onion in the oil over low heat for about 5 minutes, or until caramelized.
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2
Mix in the vinegar and the currants, remove from the heat, and set aside.
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3
In a small saucepan, combine the Velveeta and mashed potatoes and set over low heat.
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4
Cook until the cheese is melted, stirring occasionally.
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5
Season to taste with salt and pepper and then stir in the chives.
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6
Remove from the heat, cover the saucepan with foil, and keep warm on the stove top.
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7
Set a saute pan over medium-high heat and turn on your exhaust fan.
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8
Season the foie gras slices on both sides with salt and pepper.
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9
When the pan is hot, add the foie gras and sear for 1 minute on each side, until nice and brown.
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10
Remember to flip the slices away from you to avoid splashing your belly.
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11
Transfer the foie gras to a plate and let rest.
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12
Some extra fat will melt off the foie gras.
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13
Its pure yellow, its good, keep it.
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14
Cut the top off each pastry lengthwise, about two-thirds from the bottom (so the top is half the thickness of the bottom).
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15
Put a tablespoon and a half of the onion mixture in the bottom of each pastry.
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16
Divide the mashed potato and cheese mixture into four portions and place on top of the onion.
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17
Add a slice of foie gras, a pinch of flake salt, a sprinkle of chives, a slice of bacon, and the pastry tops.
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18
Serve warm.
