You’d never guess it but here at Pieminister we like a play on words. Sometimes we change names because we don’t like the original ones and here is a textbook example.
‘Finger Food’ sounds gruesome.
‘Canapés’ sounds pansy. But canapies, on the other hand, sounds tasty.
Below we’ve given you just one recipe for these irresistible little numbers – you can make a spectacular canapie out of almost every recipe in our cookbook ‘A Pie for All Seasons’.
They’re perfect for the party season, so get to it.
You will need
A packet of all-butter shortcrust pastry*
200g of all-butter puff pastry *
*You call always make your own of course. We’ve all the pastry recipes you could possibly need at the start of ‘A Pie for All Seasons’
1 free range or organic egg, lightly beaten
12 tiny triangles of lemon, tossed in a little olive oil, to decorate.
For the filling
200g hot-smoked salmon, flaked
300ml crème fraiche
A small bunch of dill, finely chopped
A small bunch of tarragon, finely chopped
Grated zest of 1 lemon
1 red chilli, finely chopped
Sea salt and black pepper
How to make them
Mix together all the ingredients for the filling, check the seasoning and set aside. Preheat the oven to 200°C/400°F/gas mark 6.
Roll out the shortcrust pastry on a lightly floured surface to about 3mm thick and cut it into circles to fit a 12-hole bun tray or muffin tins if you want deeper pies. Press the pastry into the tins. Fill with the salmon mixture and brush the edges of the pastry with beaten egg.
Roll out the puff pastry to about 3mm thick and cut out circles to make lids. Use to cover the pies, pressing the edges together to seal. To give a decorative finish (like the picture here) press the edge of each pie down with a teaspoon handle, then use the side of the handle and your thumb to crimp it. Bruch with beaten egg, then make a small hole in the centre of each pie and top with a lemon triangle.
Sprinkle with a little sea salt and coarsely ground pepper. Leave to stand for about 10 minutes. Place the pies in the oven and bake for 15-20 minutes, until golden brown.
Serve with a smile and a glass of something special.