Small foie gras pasties


Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.
332 K 4.2/5 (59 reviews)
Grade this recipe:
Keywords:
Last modified on: September 7th 2018
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 20 Pasties, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 hour 35 min.
Cooking: 25 min.
All in all: 2 hours
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 1 hour
Small foie gras pasties : Stage 1
Prepare and spice foie gras as for home made terrine of foie gras, but do not cook.

Preheat the oven to 200°C or 392°F.

Roll out the puff pastry.

Stage 2 - 5 min.
Small foie gras pasties : Stage 2
Cut out circles of 5 cm or 2 inches diameter, put on a baking sheet.

Stage 3 - 5 min.
Small foie gras pasties : Stage 3
Put on each circle a small cube of foie gras and pepper it.

Stage 4 - 5 min.
Small foie gras pasties : Stage 4
Dip a brush in water, and coat all around the circle.

Stage 5 - 5 min.
Small foie gras pasties : Stage 5
Put another circle on it.

Stage 6 - 10 min.
Small foie gras pasties : Stage 6
Press well all around to stick...

Stage 7
Small foie gras pasties : Stage 7
... and form the pasty.

Stage 8 - 5 min.
Small foie gras pasties : Stage 8
Glaze each top before cooking.

Stage 9 - 25 min.
Small foie gras pasties : Stage 9
Put in the oven, and cook until pasties are nicely golden brown(about 25 minutes).

Serve to your guests, tepid or cold, but not hot otherwise your pasties will lack flavour.
Remarks
If you can, choose a duck liver rather than goose, it's tastier.
Keeping: 1 or 2 days in a closed metal box.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe110 RDI=40 %740 RDI=70 %730 RDI=110 %1,380 RDI=70 %5,770 RDI: 70 %
Per 100 g40 RDI=10 %230 RDI=20 %230 RDI=40 %430 RDI=20 %1,800 RDI: 20 %
Per Pasties5 RDI=2 %40 RDI=4 %40 RDI=6 %70 RDI=3 %290 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Gluten, milk, Sulfites, egg
How much will it cost?
  • For 20 Pasties : 4.20 €
  • Per Pasties : 0.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1st 2025312 K 24.5 3 hours 8 min.
Belle-helene in a glass
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
February 21th 2011270 K3.8 1 hour 50 min.
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available...
October 3rd 20191.61 M 714.6 2 hours 40 min.
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011770 K3.5 8 min.
Pumpkin (or potimarron) soup
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.
October 13th 2010349 K4.1 1 hour 10 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 2 people already do)
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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page