Christmas Canapés

Croustade of Turkey, Cranberry, Chestnut & Sage

A Roll of puff pastry
A tablespoon of cranberry compote
3 slices of cooked Turkey, chopped
15 Chestnuts, chopped
10 leaves of fresh Sage, chopped
Salt & Pepper
1 egg yolk to use as a wash for the pastry

Method:
Mix together the turkey, cranberry, chestnuts and sage. Check seasoning.
Roll out the puff pastry. Cut into 6cm squares – you might get about 24 from 1 roll. Add a teaspoon of the mix to the middle of each square. Take each corner of the pastry square and join them in the middle. You will still be able to see the turkey mix. Brush with the egg wash and cook on a baking sheet at 190°C for 15 minutes

Tip: Could be prepared in advance and cooked when needed

Black Olive Tapenade Puffs

1 roll of puff pastry
For homemade Tapenade:
100g pitted black olives
25g anchovy fillets, drained
1 tablespoon of capers
60ml olive oil
Black pepper
A squeeze of lemon
1 egg yolk to use as a wash for the pastry

Method:
Blitz together the olives, anchovies, capers into a puree, or pound using a mortar and pestle, then add the olive oil, lemon and black pepper to taste.

Roll out the puff pastry, and then spread with the tapenade. Then roll up the pastry to form a cylinder. Place in fridge to chill for 30 minutes. Then remove from fridge and cut into 5mm discs.
Brush with egg wash and place on a tray lined with baking parchment
Bake at 180°C for 12 minutes

Tip: You can use a jar of tapenade instead of making your own. Instead of tapenade try with grated Parmesan with a touch of smoked paprika

Beetroot & Goat Cheese, Walnut, Orange Cup

1 pack of 4 beetroot, diced
200g Goat Cheese, crumbled
100g crushed Walnuts
Zest of ½ orange
Salt & Pepper
Dash of good quality olive oil
Ready made Pastry cups

Method:
Gently mix together the beetroot, Goat cheese, walnuts, orange zest, and olive oil. Check seasoning and fill the cups.

Tip: Garnish with a small length of chive or a sprig of fresh Chervil. You could also serve this mixture on Crostini if you prefer.

Medjool Date, Pecan, Orange, Mascarpone, Brandy

Dates (1 or 2 per person)
100g Pecans, toasted, chopped
Zest of 1 Orange
200g Mascarpone cheese
a Splash of cognac
1 tablespoon of icing sugar
1 tablespoon dry white breadcrumbs

Split each date into 2 lengthways being careful not to cut right through and remove the stones. Mix together the pecans, orange, mascarpone, cognac, icing sugar and breadcrumbs. Stuff the dates with the mixture. Place them on a baking tray Serve warm if you can lined with baking parchment and bake in the oven at 180°C for about 12 minutes. Serve warm if you can