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.