Foie gras fingers
An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.
99,6974.5/5 for 20 ratings
Grade this recipe: Last modified on: December 21th 2011
For 40 canapés fingers, you will need:
- 0
150 g flour - 1
120 g butter - 2
1 egg - 3
5 g salt - 4
50 g sesame seeds - 5
200 g Foie gras - Total weight: 575 grams
Change those ingredients for: 20 canapés fingers 40 canapés fingers 80 canapés fingers 120 canapés fingers
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 30 min. | 2 hours | 20 min. | 2 hours 50 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few hours in the fridge.Step by step recipe
Stage 1 - 5 min.
Prepare the shortcrust pastry with sesame seeds by mixing 150 g flour, 120 g butter, 1 egg, 5 g salt and 50 g sesame seeds in a food processor bowl.
Mix until homogeneous, then form into a thick cake and wrap in stretch plastic film and refrigerate for at least 2 hours.
Mix until homogeneous, then form into a thick cake and wrap in stretch plastic film and refrigerate for at least 2 hours.
Stage 2 - 2 hours
Preheat the oven to 200°C (390°F).
Roll out the pastry into a large rectangle as evenly as you can (to avoid offcuts as far as possible). Prick all over.
Roll out the pastry into a large rectangle as evenly as you can (to avoid offcuts as far as possible). Prick all over.
Stage 3 - 20 min.
Stage 4 - 5 min.
Cut the pastry into strips about 1 cm (1/2 inch) wide using a knife with a serrated blade.
Stage 5 - 5 min.
Cut these strips into pieces around 4 cm (2 inches) long.
Stage 6 - 5 min.
Cut the foie gras into pieces barely the size of the pastry and about 1 cm (1/2 inch) thick.
Stage 7 - 10 min.
Assemble the fingers by placing each piece of foie gras on a piece of pastry.
Keep in the fridge, but take them out 30 minutes before serving to allow the flavour of the foie gras to develop fully.
Keep in the fridge, but take them out 30 minutes before serving to allow the flavour of the foie gras to develop fully.
Stage 8
Possible variation: put a thinner slice of foie gras between 2 pieces of pastry that has been scattered with grated gruyère before baking.
Remarks
The pastry can be prepared several days in advance if it is kept tightly wrapped in stretch film in the fridge.
The number of fingers indicated is only approximate and will depend on the size you cut the pieces of pastry. So don't worry if you have a few more or less.
The sesame seeds can be replaced with others seeds of your choice (linseed, poppy seeds, etc.).
The number of fingers indicated is only approximate and will depend on the size you cut the pieces of pastry. So don't worry if you have a few more or less.
The sesame seeds can be replaced with others seeds of your choice (linseed, poppy seeds, etc.).
And to drink?
A glass of champagne.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,688 Kcal or 11,254 Kj | 151 gr | 162 gr | 585 gr |
| 134 % | 58 % | 15 % | 89 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 468 Kcal or 1,959 Kj | 26 gr | 28 gr | 102 gr |
| 23 % | 10 % | 3 % | 15 % |
| Per canapé fingers | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 67 Kcal or 281 Kj | 4 gr | 4 gr | 15 gr |
| 3 % | 1 % | <1 % | 2 % |
How much will it cost?
- For 40 canapés fingers : 8.19 €
- Per canapé fingers : 0.20 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Foie gras: You can get more informations, or check-out other recipes which use it, for example: Foie gras Chantilly , Duck Parmentier, Sarladaise potatoes, Purée of Jerusalem artichokes with foie gras, Scallops with crunchy vegetables and wine sabayon, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Plain cake, Biscuit de Savoie sponge cake, Tomato tatin, Coq au vin, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Marchand de vin sauce, Norwegian tartines, Crêpes Suzette, Spinach on toast with bechamel, ... All |
| Sesame seeds: You can check-out other recipes which use it, like for example: Ali Baba bread, Sesame cookies, Hamburger buns, Ali Baba bread, Crispy rolls with chicken and leek, ... All |
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