canape recipe

These easy, Indian-style puff gunpowder potato puffs are almost too good to share&#8230; but they do make fab party canapés. Or, try these simple yet sensational sausage rolls, fired up with &#8216;nduja.

Gunpowder potato puffs

floury potatoes, peeled and chopped into 2cm pieces

butter

tsp crushed cumin seeds

fennel seeds

tsp crushed coriander seeds

spring onions, chopped

green chilli, chopped

coriander

block ready-made puff pastry

flour,

egg, beaten

nigella seeds

Mango chutney, to serve (optional)

Put the potatoes into a pan of salted water, then boil for 5 minutes or until just tender. Drain and leave to steam dry.

Melt the butter  in a pan and gently fry the cumin, fennel and coriander seeds  until fragrant. Add the potatoes and mix to a rough mash, then leave to cool. Stir in the spring onions,  chilli and fresh coriander and season with plenty of salt and pepper.

Roll out the puff pastry on a floured surface to about 3mm thick, then stamp out 15-16 x 10cm circles, re-rolling as needed. Put 1 tbsp potato mixture in the centre of each one, brush the pastry edges with the beaten egg, then fold in half to enclose the filling. Press the edges with a fork to seal. Brush with more egg and sprinkle with the nigella seeds. Chill for 20 minutes, then bake at 200°C/180°C fan/gas 6 for 20-25 minutes until golden and puffed. Serve with mango chutney for dipping.

A quick canapé that will be a real crowd please and have everyone going back for seconds.

Chicken and haloumi skewers with crispy oregano and lemon

chicken breast fillets,

lemon juice

sea salt and cracked black pepper

extra virgin olive oil

haloumi,

oregano

lemon

natural Greek-style (thick) yoghurt, to serve

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Curtis Stone wowed us in 2003 with his avant-garde mozzarella filled with crab and avocado. Those flavours have been reworked into a Californian-style pizza – as this is the place that Curtis now calls home.

Crab and mozzarella pizza

fresh pizza dough

(130 grams) basil pesto

cooked spanner crab meat

mozzarella balls, drained, torn

basil leaves

(80 milliliters) extra virgin olive oil

Chicken momos are steamed dumplings that originated in Tibet and Nepal. They work well as a canapé recipe to serve at parties or a make-ahead starter recipe &#8211; and this recipe will make about 30 dumplings.

Chicken momos

plain flour, plus extra to dust

¼ tsp fine sea salt

free-range skinless chicken

thigh fillets, finely chopped

shallots (around 60 grams), finely chopped

fresh coriander, finely chopped

garlic cloves, finely chopped

tsp finely chopped fresh ginger

lemongrass stems, woody

Sunflower oil

For the dipping sauce

tbsp Thai fish sauce (also called nam pla)

tbsp rice wine vinegar

lime

tsp caster sugar

spring onion, sliced, to serve

To make the dough, mix the flour and the ¼ tsp salt in a large bowl, then make a well in the centre. Pour in 175ml cold water and mix with a wooden spoon until you have a shaggy but well-combined dough, adding a little extra water if necessary. Turn out onto a lightly floured surface, bring together with your hands and knead for 5 minutes or until smooth and elastic. Shape into a ball and wrap in cling film. Set aside for 20 minutes to rest.

Meanwhile, mix the chicken, shallots, coriander, garlic, ginger and lemongrass in a bowl (see make ahead). Oil a large baking sheet.

Divide the dough into 30 tablespoon-size balls (17-20g each) and flatten with the palm of your hand, then roll out to 10cm circles on a lightly floured surface. Holding a dough disc in the palm of one hand, put 1 tbsp (about 25g) of chicken mixture in the centre. Dip a finger in water and wet the edges of the pastry. Bring the edges together to enclose the filling, folding in and pinching to seal like a little money bag. Put on the prepared sheet and cover with a clean, damp tea towel. Repeat with the remaining dough and filling until everything is used up.

Bring a pan of water to the boil and top with a bamboo steamer or steamer insert, lined with oiled baking paper (see tips). Put the momos, in batches, into the steamer, cover with a lid and cook for 10 minutes until cooked through. Transfer to a serving tray and leave to cool slightly before serving – they will be dangerously hot in the middle if you don’t let them cool a bit.

Meanwhile, mix together the fish sauce, rice vinegar, lime juice and sugar, then put in a bowl and add the spring onion. Serve with the momos.

Top 4 canape recipe recipes from across the web

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Gunpowder potato puffs

Chicken and haloumi skewers with cr...

Crab and mozzarella pizza

Chicken momos

Top 4 canape recipe recipes from across the web

The most viewed canape recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gunpowder potato puffs

Chicken and haloumi skewers with cr...

Crab and mozzarella pizza

Chicken momos

The most viewed canape recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine