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To prepare the foie gras, dice into small cubes and remove any veins. Season with salt and pepper and place in the freezer for 30 minutes. Then, use a warm knife to cut the foie gras
1 lobe of foie gras
fleur de sel
Preheat the oven to 240°C/gas mark 8
To clarify the butter, melt in a saucepan then allow the liquid to stand for a few minutes so that the solids sink to the bottom. Pour off the buttery oil into a cup or jug and discard the solids
250g of unsalted butter
Cut the filo pastry into 10cm squares and brush with the clarified butter
1 pack of filo pastry sheets
Dice the piquillo peppers, then wash and pat dry
220g of piquillo peppers
Place pieces of piquillo pepper on a square of filo pastry and add a cube of seasoned foie gras to each. Roll the square up and twist at each end. Repeat for all the pastry squares and bake for a maximum of 5 minutes. Serve immediately
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