Foie gras fingers
An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.
147 K 4.1/5 (28 reviews)
2 hours 50 min.
Easy
8.20 €
40 canapés fingers
6 IngredientsLast modified on: December 21th 2011
150 g 
120 g 
1 
5 g 
50 g sesame seeds
200 g Times for this recipe
Preparation: 30 min.
Resting: 2 hours
Cooking: 20 min.
All in all: 2 hours 50 min.
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.
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.
Keeping: A few hours in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 160 RDI=20 % | 580 RDI=90 % | 2,690 RDI=130 % | 11,260 RDI: 130 % |
| Per 100 g | 30 RDI=10 % | 30 RDI=3 % | 100 RDI=20 % | 470 RDI=20 % | 1,960 RDI: 20 % |
| Per canapé fingers | 3 RDI=1 % | 4 RDI=0 % | 10 RDI=2 % | 70 RDI=3 % | 280 RDI: 3 % |
How much will it cost?
- For 40 canapés fingers : 8.20 €
- Per canapé fingers : 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)
Foie gras
You can get more informations, or check-out other recipes which use it, for example: Purée of Jerusalem artichokes with foie gras, Sarladaise potatoes, Beef Wellington, Duck Parmentier, Scallops with crunchy vegetables and wine sabayon, ... See them all 8
Flour
Like these other recipes: Oatmeal cake, Sandwich bread, Canadian apple crumble, Brownies, Almond tuiles, ... See them all 210
Butter
Like these other recipes: Moist cereal bars, Baked potoatoes with herb butter or cream , Quick Strawberry Millefeuille, Milk rolls, Caramelized apple "moelleux" cake, ... See them all 485
Sesame seeds
Like these other recipes: Hamburger buns, Chocolate cereal bars, Feta and spinach brik pie, Crispy rolls with chicken and leek, Mixed seed grissini, ... See them all 23
Other recipes you may also like
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011280 K3.9 50 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011547 K4.6 1 hour 35 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017436 K3.5 15 min.
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 2011775 K3.5 8 min.
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"... February 21th 2011424 K 24.3 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 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.