Foie gras fingers


Foie gras fingers
An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.
149 K 4.1/5 (29 reviews)
Grade this recipe:
Keywords:
Last modified on: December 21th 2011
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 40 canapés fingers, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 2 hours
Cooking: 20 min.
All in all: 2 hours 50 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.
Foie gras fingers : Stage 1
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
Foie gras fingers : Stage 2
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.
Foie gras fingers : Stage 3
Bake the pastry until it is golden brown.

Leave to cool on a wire rack.

Stage 4 - ⌛ 5 min.
Foie gras fingers : Stage 4
Cut the pastry into strips about 1 cm (1/2 inch) wide using a knife with a serrated blade.

Stage 5 - ⌛ 5 min.
Foie gras fingers : Stage 5
Cut these strips into pieces around 4 cm (2 inches) long.

Stage 6 - ⌛ 5 min.
Foie gras fingers : Stage 6
Cut the foie gras into pieces barely the size of the pastry and about 1 cm (1/2 inch) thick.

Stage 7 - ⌛ 10 min.
Foie gras fingers : Stage 7
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
Foie gras fingers : 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 (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe150 RDI=60 %160 RDI=20 %580 RDI=90 %2,690 RDI=130 %11,260 RDI: 130 %
Per 100 g30 RDI=10 %30 RDI=3 %100 RDI=20 %470 RDI=20 %1,960 RDI: 20 %
Per canapé fingers3 RDI=1 %4 RDI=0 %10 RDI=2 %70 RDI=3 %280 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, egg, Sesame
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)
Other recipes you may also like
Courgettes (zuchinis)
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.
October 13th 2010520 K 13.7 1 hour 20 min.
Beetroot and cream cheese verrines
Beetroot and cream cheese verrines
Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.
May 29th 2013125 K5 2 hours 50 min.
Grated potato cakes
Grated potato cakes
These grated potato cakes (similar to hash browns, but without the onion) can be deep or pan fried. They are excellent with meat, but quite delicious on their own. Children love them.
November 23th 2014176 K4.3 40 min.
Gratin of Endives with Mont d'Or
Gratin of Endives with Mont d'Or
This gratin has layers of potatoes and sautéed endives, topped with Mont d'Or cheese and browned in the oven.
February 14th 201669 K5 60 min.
Montlebon toast
Montlebon toast
Not just plain old cheese on toast, these slices are loaded with delicious toppings: bechamel sauce, caramelized onions and sticks of morteau sausage. The slices are finished with grated Comté, then browned in the oven.
March 29th 202060 K5 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)

*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
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