‘Canapes’ are, like most food, at their best when unfussy. In fact the word ‘canape’ implies a fair amount of fiddling and I don’t like it, but somehow ‘nibbles’ seems a bit twee and ‘hors d’oeuvre’ just dreadful, so for now canape it is.
Avoid those that will take you approximately 500x the time to make as they do to eat. Don’t feel compelled to buy micro herbs and scallops, to make your own yuzu jelly or filo pastry. Remember, all people want is something to line the stomach and that, if possible, hasn’t come from Iceland. They like salty, they like cheesy, maybe porky, possibly hot, and ideally something that doesn’t squirt down their favourite shirt.
Quail egg and gruyere pies
500g puff pastry
12 Clarence Court quail eggs
An egg, beaten
Salt and pepper
You will also need a shallow muffin tin and a large cookie cutter
- Lightly oil the muffin tin. Cut the pastry in half and roll out one half to about the thinness of four business cards. Cut 12 rounds and lay them in your tin. Add a blob of mustard and a slice of cheese in each before carefully dropping an egg in each. Season with salt and pepper.
- Roll out the other half and repeat, laying the second batch of rounds over the top and sealing at the edges. Cut a little hole in the top of each to let the steam escape and brush with beaten egg. Stick in the fridge for half an hour. Or four hours, if you’re getting ahead with things.
- Preheat the oven to 200C. Bake the pies for 6-7 minutes until puffed and golden. Serve.
Can you think of a better word for canape? Best suggestion gets a free copy of Small Adventures in Cooking. Pop in the comment box.
This recipe was developed for Clarence Court eggs.