Hosting a party this festive season and not sure if you’re catering for any guests with special dietary requirements? This easy canapes recipe by Anna Barnett for Denby has you covered.
“When you throw a dinner party it’s likely you will have to cater for lots of different diets. My cheat’s canapé recipe suits all sorts of eating habits – layer up ingredients to ensure gluten-free, vegans, vegetarians and meat eaters are happy.” – Anna Barnett
Easy canapes recipe
Preparation time: 10 mins
Cooking time: 10 mins
Filo pastry cups
40g frozen peas
40g broad beans
zest of 1 lemon
juice of 1/2 lemon
5 baby shallots – finely sliced into rings
1 sprig of thyme
100g pea shoots/ radish sprouts
generous sprinkle of sea salt flakes
several turns of freshly ground black pepper
50g fresh breadcrumbs
small bunch of parsley –leaves finely chopped
1 clove of garlic – crushed and finely chopped
generous glug of olive oil
30g – feta – finely crumbled
50g Chorizo – crumbled and fried
THE PASTRY CUPS – METHOD
Make filo pastry cases by cutting filo pastry into 2.5cm squares (if using a canapés mini cup mould) or make them 3.5cm if using a Yorkshire pudding tray. You’ll need between 3-4 squares per cup.
Using a pastry brush apply a thin layer of oil between each layer of pastry, slightly turning the square so each layer doesn’t sit exactly on top of the last. I like these to look quite rustic, plus you maximise crunch this way.
Once you’ve filled your tray play (I like to allow at least 6-8 small canapés per guest) place in a pre-heated oven on 180 degrees Celsius and bake for 5-6 minutes or until the cups become golden. Set to one side and allow cooling. These will keep for several days.
GLUTEN FREE FILLING
Defrost your peas by placing in a jug of boiling water then blitz with your broad beans, lemon juice, zest, oil and seasoning until you have a rough consistency. This will make up the bulk of your filling.
Next, warm a glug of oil in a frying pan and add your shallot rings and fresh thyme, cook over a medium to low heat until soft and sticky, add seasoning and set to one side.
Fill the pastry cups with a teaspoon of pea and broad beans mixture and top with the sticky thyme shallots and pea shoots, you can finish with an extra shaving of lemon zest, drizzle of oil and a sprinkle of seasoning.
Simply heat several glugs of oil in a frying pan, add in the breadcrumbs, garlic and parsley. Cook until golden over a medium to low heat then sprinkle over the pea shoots and shallots.
Sprinkle on the finely crumbled feta.
Crumble or roughly chop the nduja and place in a hot frying pan, frying over a high heat until crispy then simple sprinkle on top of the feta and serve while warm.
Anna Barnett has collaborated with Denby Pottery to help create ‘The Art of Entertaining’ trend report – which explores Brits’ modern-day dining habits. For more on The Art of Entertaining visit www.denby.co.uk/theartofentertaining.