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Cooking
Puff Pastry Canapés
· 20 servings
Ready-made pastry and cutters
Unroll the puff pastry and get your round cutters ready (square ones work too, but they're not as pretty). You'll need one larger and one smaller cutter, so that once you cut out the centre, a small rim remains.
Making the most of the scraps
Cut the rounds close together to save on pastry. Gather the leftover scraps and press them together – don't squash them too hard, just line them up snugly and run a rolling pin over them gently to join the pieces. I use these off-cuts to make things like savoury breadsticks or Nutella pastries.
Assembly method 1
Brush each pastry round with beaten egg, then stack them – starting with a full round (no centre cut out) on the bottom, topped with two rounds that have had their centres removed.
Assembly method 2
Alternatively, stack the rounds first. Press them together lightly (so the finished base doesn't slide apart or lean to one side, as happened with some of mine) and only then brush with egg. Just be careful not to brush the sides, or the pastry won't rise nicely.
Prick the base and bake
Bake in an oven preheated to 200°C until the pastry has puffed up nicely and turned golden. Before baking, you can prick the bottom round with a fork so it doesn't puff up too much.
Let cool completely
Leave the baked pastry cases to cool completely, then fill with your prepared creamy fillings.
Salmon filling
Blended smoked salmon, savoury spreadable butter, salt and pepper. Garnish: chives or dill, a small piece of smoked salmon
Sun-dried tomato and olive
Ricotta blended with sun-dried tomatoes in oil. Garnish: a piece of black olive
Blue cheese filling
Blended blue cheese with cream cheese or savoury spreadable butter, thinned and softened with a little cream. Garnish: a piece of toasted walnut
White mould cheese and grapes
Blended and whipped white mould (Brie-style) cheese, butter and cream. Garnish: a white grape