Canapes
Mini quiches with Brussels, chestnut & EITHER bacon OR mushrooms:
Makes 12
Make the pastry cases:
Make the filling
Assemble and bake
If making your own pastry:
Utensils
Makes 12
- 1 sheet ready rolled shortcrust pastry
- 1/2 med onion or 1 small onion (red or white)
- 100g mushrooms OR 100g bacon (4 rashers)
- 80g Brussels sprouts (3 large, 6 small approx)
- 1 clove garlic
- 3 leaves sage
- 50g whole chestnuts
- Salt
- Pepper
- 10ml olive oil
- 1 large egg
- 125ml single cream
- 25g blue cheese OR parmesan OR gruyere OR cheddar
Make the pastry cases:
- Take the ready rolled shortcrust pastry out the fridge (at least 15 mins before unrolling otherwise it will crack)
- Pre-heat the oven to 180°C
- Spray 12 moulds or a 12-hole muffin tray with non-stick spray or grease with butter.
- Roll open the pastry (leaving on the paper it comes with) and lay
- Put some flour into a bowl large enough to fit the round pastry cutter (cutter should be larger than the moulds by approx 1cm),
- Dip the cutter into the flour, and then cut 12 x circles of the pastry
- Gently line the tart cases with the pastry (you can use a little excess pastry rolled into a ball to help push it in)
- Cut a small piece of parchment/baking paper and crumple into a ball, then open out and line the inside of the pastry, and then top with baking beans.
- Blind bake the pastry cases for 10-15 minutes, then carefully remove the paper and baking beans and bake another 5 -10 minutes until golden (everyone's oven is different so judge timing to suit yours)
- Allow to cool slightly and loosen from the moulds (though you can keep them in the moulds for the next part, just helps to loosen at this point.
- Turn the oven down to 160°C
Make the filling
- Peel and chop the onion finely
- Chop the mushrooms or bacon into small pieces
- Peel and chop the garlic finely
- Roll up the leaves of sage and finely chop
- Chop the chestnuts
- Finely dice the sprouts by cutting in half through the root, then slice in towards the root approx four slices and then slice across thinly
- Place a frying pan on the heat and add a splash of olive oil
- Fry the onions for a few minutes, then add the garlic and mushrooms or bacon and cook out. Then add the sage and the sprouts and cook out until softened, finally stir through the chestnuts, taste and then season with salt and pepper as required
- Remove to a bowl and grate/crumble in the cheese
- Break the egg into a measuring jug and mix, then add the cream,a pinch of salt and pepper and mix again
Assemble and bake
- Spoon the mixture halfway up the tart cases
- Fill up with the egg mixture (don't overfill)
- Bake until just set - about 12 - 15 minutes
- Allow to cool and then carefully remove from moulds to a serving platter
If making your own pastry:
- you need 300g plain flour, 150g cold butter, a pinch of salt and 4-5 tbsp cold water.
- Sift the flour and a pinch of salt into a bowl and grate in the cold butter.
- Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Stir in the water and mix to a dough.
- Knead gently until smooth.
- Wrap in cling film and chill for 30 mins. then roll out and use as above (as described for the ready rolled)
Utensils
- Chopping board
- Cook's knife
- Frying pan
- Heatproof Spatula (for use with pan)
- Med bowl
- Small bowl
- Greaseproof/baking paper
- Measuring jug
- Small egg whisk/fork
- Grater
- Flat baking sheet
- 12-hole cupcake/muffin baking tray or 12 moulds approx 6cm diameter
- Pastry cutter - 1cm larger than the diameter of the moulds
- Baking beans
- Non-stick spray
- Rolling pin
- Oven gloves
- Small pointed knife/flat skewer
- Platter