Author Notes
This recipe was a creation and a spin off of the Indian samosa. Living in France, samosas are a common appetizer or starter for a meal. I felt I could create something special for the holidays that was elegant and original. —Stacy
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Ingredients
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1
Packet ready made filo pastry( In France can use Feuille de Brique)
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250
grams fois gras mi-cuit
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150
grams confit de figues(or homemade fig chutney)
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4 tablespoons
Melted butter for filo pastry
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450
ml liquid cream for whipping cream(optional)
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Culinary aroma Black Truffle for whipping cream(optional)
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Fleur de sel and cracked black pepper
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Fresh black truffels(optional)
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Fresh chives for deco(optional)
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Siphon 500ml for whipping cream
Directions
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BLACK TRUFFLE WHIPPING CREAM:
If topping off the Fois Gras Triangles with Black Truffles whipping cream, the first step to the recipe would be to make the cream.
In a measuring cup pour the liquid cream and add little by little the Black Truffle aroma in drops. The aromas are very strong and it is easy for it to become over powering. So, I prefer to take it slowly and taste the cream and decide if the flavor is to my liking. Black truffles are wonderful but, needs to be delicate in flavor as well.
Once to my liking I add this cream to my whipping cream siphon and leave in fridge for a couple of hours.
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FOIS GRAS TRIANGLES:
One can buy the fois gras mi-cuit already prepared or if you can find a lobe of fois gras you can make it yourself. I have the luxury in France to be able to find all that I need. I know in the US it is a bit more difficult.
Preheat the oven to 225-250C depending on your oven.
To prepare the fois gras triangles first take one filo sheet and spread on chopping board. Cover the rest of the packet so it does not dry out.
I purchase the filo sheet( feuille de brique) sold in the shape of a circle which I prefer. I cut the large circle in half. Then I fold the half in half. Place a nice tablespoon of fois gras 1 1/2 cm and the end closest to you. Top of with a little teaspoon of fig confit, a touch of fleur de sel, and cracked pepper. Fold the right corner side towards the left seam to form a triangle. Continue making rolling from left to right until the triangle is complete. Fold left over sheet into little pocket of the triangle. Place on baking dish finished triangles and brush with melted butter. Bake in oven for 20 minutes until crisp. Arrange on a square or rectangle white plate the samosas top of triangle at the top. Make a row going down. Top of with a pretty touch of black truffle whipping cream. A bit of shaved black truffle, and a sprig of chive for deco.
Note: I did not add melted butter on the filo dough while folding the triangles because Fois Gras can be oily when melted so, no need to add the extra butter during the first step.
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Note: The Fois Gras Triangles can be made ahead and then frozen. Safe in ziplock bag in freezer section until ready to use.
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