Foie gras fingers
An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.
83,8464.5/5 for 18 ratings
Last modified on: December 21th 2011
For 40 canapés fingers, you will need:
- 1
150 g flour - 2
120 g butter - 3
1 egg - 4
5 g salt - 5
50 g sesame seeds - 6
200 g Foie gras - Total weight: 575 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 30 min. | 2 hours | 20 min. | 2 hours 50 min. |
Keeping:
A few hours in the fridge.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?
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.).
Nutritional information
How much will it cost?
- For 40 canapés fingers : 8.19 €
- Per canapé fingers : 0.20 €
And to drink?: A glass of champagne.
Source
Home madeMore recipes?
This recipe uses (among others) | Foie gras: You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Duck Parmentier, Foie gras Chantilly , Scallops with crunchy vegetables and wine sabayon, Beef Wellington, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Little Christmas biscuits, Chocolate mug cake, Craquelin (sweet cracker dough), Hazelnut and orange cake, Prune Far, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Fruit crémeux, Fried bread with leek and poached egg , Fillets of sole Dieppoise, Seafood feuillantines, Baked Mont d'Or with diced mixed vegetables, ... All |
| Sesame seeds: You can check-out other recipes which use it, like for example: Grilled fillet of salmon with corn salad cream, Fish in a seed crust, New hamburger buns, "Psychedelic" sandwich bread, Sesame fried scampi, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-08-18)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.