The folder name
Please choose a different name.
Please enter a name for the new folder.
Basque red peppers add an exciting twist to this foie gras and pastry canapé recipe from Pascal Aussignac. Serve this classical concoctionat any party.
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