No need to feel caught out with these tasty canapes

The doorbell goes and it’s the neighbours with a present for you.

There’s no need to feel caught out. Pour them a drink and then whip up these quick and tasty canapés.

CHEESE, ONION AND CIDER ROLLS (Serves 8)

                Ingredients:

• 30g Wyke Farms Salted Butter
• 1 white onion, finely diced
• 1 garlic clove, crushed
• 1 tbsp mixed herbs
• 40ml Thatchers Vintage Cider
• 75g breadcrumbs
• 80g Wyke Farms Vintage Cheddar, grated
• 2 eggs
• Sea salt & cracked black pepper
• 1 packet ready-rolled puff pastry
• 1 tbsp Nigella or Sesame Seeds

Method:

Melt the butter in a pan before adding the chopped onion, garlic and mixed herbs.

Sauté gently for 5 minutes until softened. Add the cider and cook for a further 4 – 5 minutes until the liquid has evaporated.

Set the onion mixture aside to cool.

Sprinkle the breadcrumbs and cheese into the onion mixture before combining all the ingredients with 1 egg.

Set aside for 5 minutes for the breadcrumbs to absorb any excess moisture.

Season with salt and pepper. (If you mixture is still a little wet, sprinkle in a little extra bread crumb).

Preheat the oven to 180C/gas 4.

Roll out the pastry on a lightly floured surface and divide the pastry sheet lengthways to form two long rectangles.

Divide the cheese and onion mixture into two.

Form a sausage shape of mixture down the centre of each rectangle, distributing evenly.

Lightly whisk the second egg in a bowl and using a pastry brush, egg wash the pastry on one side of the mixture.

Fold the pastry over the top of mixture and stick to the egg-washed side to seal. Using a fork, press the pastry together to seal.

Repeat with the second pastry rectangle.

Brush the rolls with a little more egg wash before dividing each roll equally into 12 to form 24 mini rolls.

Sprinkle with the nigella seeds and place on a lined baking tray.

Bake for 15 – 20 minutes until the rolls have puffed up and turned golden.

Allow to cool, and serve.

 

Picture: Wyke Farms.