Sensationally savoury and cute as a button, these veggie-friendly mini shortcrust pastry pies are a must-have on your next party’s canapé menu. Eggs, double cream and Green Thunder – our award-winning mature Cheddar with roasted garlic and herbs – combine to create a deliciously creamy filling, baked until golden brown. To serve, each pie is topped with a dollop of Balsamic Caramelised Onion Chutney and some freshly chopped chives.
Method
- Preheat the oven to 180C/160C fan/350°F/gas mark 4.
- Lightly flour your work surface with plain flour. Roll out the shortcrust pastry to about 2mm thickness. Using a 70mm cutter, cut circles from the pastry to fit into your mini tartlet tins or baking tray. Use a pastry tamper to press down the pastry gently into the cases to form a neat base.
- In a mixing bowl, whisk together the eggs and double cream. Stir in the grated Green Thunder until well combined. This will form a creamy, cheesy filling for the mini pies.
- Spoon ¼ tsp Balsamic Caramelised Onion Chutney into the bottom of each pastry case. Carefully spoon about 1 tsp of the cheese and cream mixture on top of the chutney in each pastry case.
- Place the assembled canapés on a baking tray and bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the filling has set.
- Remove the canapés from the oven and allow them to cool on a wire rack. Once cooled, top each canapé with an additional ¼ tsp chutney.
- Finish off by garnishing each canapé with a sprig of fresh chives or parsley.