Place the truffles in a medium saucepan and add enough of the champagne or wine just to cover them. Place a piece of buttered wax paper over the truffles and cover the pan. Simmer for 12-15 mintues, depending on how large the truffles are. Leave to cool in the pan without removing the cover. Preheat the oven to 350 F. Place the foie gras in a bowl and cream it with a fork until very soft. Dip each truffle in the foie gras and cover it completely. Wrap a piece of ham around each truffle, cutting away the excess. Roll out the puff pastry to a 1/4-inch thickness. Cut out 6 equal-size squares or circles and fold the pastry around each truffle, making the edges adhere with a little water, Brush each turnover with beaten egg. Cut out little shapes with any leftover pastry and decorate each turnover with them. Brush again with beaten egg. Bake for about 15 minutes. Serve immediately.
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6 truffles, about 3/4 lb, cleaned and peeled, peels reserved
