Foie Gras and Pastry Canapé Recipe
Baked filo pastry parcels are filled with foie gras and piquillo peppers in Pascal Aussignac's luxurious recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Chef's knife
- Cutting board
- Freezer
- Saucepan
- Stove
- Measuring cup
- Pitcher
- Oven
- Baking sheet
Ingredients
- 1 lobe of foie gras
- fleur de sel
- pepper
- 250g of unsalted butter
- 1 pack of filo pastry sheets
- 220g of piquillo peppers
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