5 Christmas canapé recipes
These Christmas canapés are perfect for a festive get-together or to warm up to the main event on the big day…
1. Quorn sausage & cranberry rolls
Meat-free sausage rolls are a treat for all at Christmas – whether you’re a vegetarian or not!
Ingredients
- 1 pack Quorn Cocktail Sausages
- 50g cranberry sauce
- 1 egg
- 375g ready rolled puff pastry sheet
Method
- Divide the puff pastry sheet into 12 equal sized rectangles.
- Wrap one Quorn Cocktail sausage and 2/3 teaspoon of cranberry sauce in a rectangle of pastry.
- Using a fork, make indents to seal the sausage roll at the seam. The sides can be left open (the remaining rectangle could be used for small decorations).
- Whisk the egg and lightly brush over each roll.
- Bake in a pre-heated oven at 180°C for 15 mins (or until golden on top).
2. Queens in blankets
Festive-themed canapés are always a hit and this twist on the classic pig in blanket will be a real crowd pleaser.
Ingredients
- 16 Gordal (Queen) olives
- 8 slices Serrano ham
- 1 jar onion marmalade or similar store-bought chutney
Method
- Empty the jar of onion marmalade/chutney into a piping bag, cut off the end and fill the centre of each olive.
- Halve the slices of Serrano ham lengthways.
- Roll each olive up in a strip of ham and place on a baking tray.
- Pan fry or bake in the oven at 200°C until evenly crisp.
- Serve warm.
3. Sirloin of Scotch beef on potato cakes
This decadent canapé is definitely worth the prep time and has bundles of Christmassy flavour.
Ingredients
- Leftover roast Scotch Beef or seared Scotch Beef fillet if you don’t have any leftovers
- Wholegrain mustard
- Crème fraiche
- 300g leftover mashed potatoes (or 1 packet good quality premade mash)
- 50g butter
- 1 onion, finely chopped
- 100g medium oatmeal
- Sea salt and freshly ground black pepper
- A large handful of chopped parsley or chives
For the pesto
- 50ml extra virgin olive oil
- 1 clove garlic, crushed
- 30g fresh oregano leaves
- Juice of 1 lime
- Half a mild-ish green chilli, deseeded
Method
For the potato cakes
- Melt the butter in a pan and gently sweat the onion until it begins to turn soft and golden.
- Stir in the oatmeal so that it absorbs the butter and starts to toast, and then add it to the mash with the seasoning and herbs. Mix everything together well.
- Roll everything into a cylinder shape and wrap in cling film or greaseproof paper to keep the shape. This will make it easy to slice little discs for canapés.
- Preheat the oven to 160°C or 180°C without a fan (gas 4). Slice the Skirlie mash into little discs and place on a roasting tray brushing with olive oil or melted butter and bake for 15 minutes at the top of the oven until they are golden.
For the pesto
- Blitz in a food processor or hand blender until it has a pesto like consistency.
Assemble
- Dot a little Scottish wholegrain mustard and crème fraiche on each potato cake then top with a slice of roast beef on top
- Finish with a sprinkle of the oregano pesto.
4. Mini filled baked potatoes
The perfect mouthful of creamy potato goodness!
Ingredients
- 300g new potatoes
- 2 tbsp olive oil
- Salt and pepper
- 2 tbsp cream cheese
- Small bunch chives, chopped
- 130g smoked salmon
Method
- Place the new potatoes on a baking tray, drizzle with oil and sprinkle salt and pepper and cook in the oven for 45 minutes at 190°C.
- Mix the cream cheese and chives in a bowl and season.
- Once the potatoes are done, take them out of the oven and cut them to create a space for the filling.
- Fill each potato with a tablespoon of the cream cheese mixture and topped with a slither of smoked salmon.
- Finish with chives and one last crack of pepper.
5. Tofoo and fig canapés
Make sure your canapés are packed full of flavour – these delicious fig and tofoo bites are simply gorgeous.
Ingredients
- 1 pack Naked Tofoo
- 1 tbsp olive oil
- ½ tsp cayenne pepper
- 1 tsp paprika
- 2 tbsp maple syrup
- 50g walnuts
- 12 small figs
- Fresh basil leaves
- Toothpicks
Method
- Preheat the oven to 180°C/160°C Fan, Gas Mark 5.
- Cut the Tofoo into 12 cubes approx. 2cm square. Place in a bowl and mix with the olive oil, cayenne pepper and paprika. Season with salt and pepper
- Cut a cross into the top of each fig, cutting halfway down.
- Take a piece of marinated Tofoo and place inside the cut of the fig. Secure by skewering a toothpick through the side of the fig.
- Once all the figs are filled, place on a baking tray, and place a walnut half on top of each. Drizzle with the maple syrup then bake in the oven for 15-20 mins until softened and caramelised.
- Place on a serving plate and scatter with basil leaves. Serve warm.