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Foie gras fingers

Name: Foie gras fingers
Prep time: 2 h 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 40 canapés fingers
Cuisine: French
Ingredients: 150 g flour; 120 g butter; 1 egg; 5 g salt; 50 g sesame seeds; 200 g Foie gras

An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.

150 K 4.1/5 (29 reviews)545541

Duration

2 hours 50 min.

Difficulty

Easy

Last modified on: December 21^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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

Times for this recipe

Preparation

30 min.

Resting

2 hours

Cooking

20 min.

All in all

2 hours 50 min.

Preparation 30 min.

Resting 2 hours

Cooking 20 min.

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 - ⌛ 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.

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.

Stage 3 - ⌛ 20 min.

Bake the pastry until it is golden brown.

Leave to cool on a wire rack.

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.

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.).

And to drink?

A glass of champagne.

Keeping: A few hours in the fridge.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	26 g RDI=40 %	28 g RDI=11 %	101 g RDI=139 %	467 kcal RDI=23 %	1,957 kJ RDI=23 %
Per canapé fingers	3 g RDI=6 %	4 g RDI=2 %	14 g RDI=20 %	67 kcal RDI=3 %	281 kJ RDI=3 %
Whole recipe	150 g RDI=232 %	162 g RDI=61 %	584 g RDI=801 %	2,688 kcal RDI=134 %	11,255 kJ RDI=134 %