Quick and easy canapes for the season

PUBLISHED: 07:00 22 December 2017

Sausage Rolls created by Exmouth cook Sue Stoneman

Sausage Rolls created by Exmouth cook Sue Stoneman

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If you're looking for some straightforward festive fare, have a look at these recipes.

Sausage Rolls created by Exmouth cook Sue StonemanSausage Rolls created by Exmouth cook Sue Stoneman

Award-winning Exmouth cook Sue Stoneman has picked out some recipes to help make quick and easy canapes for your Christmas party.

I’ve picked some of my quick and easy-to-make canapes for the home cook. Soda bread and smoked mackerel pâté – no proving required and the bread can be cooking while you prepare the pate. 

Slice the bread and cut into pieces (even better toasted) and put a teaspoon of pate on to each piece of bread.  

You could even serve up some sticks of carrot, pepper and celery to go with the pate (serve the remaining pate in a bowl). 

Sue Stoneman's homemade smoked makrel pate on soda breadSue Stoneman's homemade smoked makrel pate on soda bread

Everyone loves a sausage roll and it’s a chance to make your own with your favourite sausages and use up some of the leftover chutney everyone seems to have at the back of their fridge! 

Cut them nice and small prior to baking so they are easy to pop into your mouth in one bite.

 

Sue Stoneman, from Exmouth, is going for glory again at the South West Chef Awards 2017Sue Stoneman, from Exmouth, is going for glory again at the South West Chef Awards 2017

Mini Sausage Rolls

Ingredients

1 packet of ready made puff pastry (500g)

Six sausages (your favourite variety)

3 tablespoons of chutney

Beaten egg for glazing.

(makes about 30)

Method

Cut the packet of pastry in half and roll one piece out into a rectangle approximately 50cm x 20cm and fairly thin.

Take the skins off the sausages and mix together. 

You can add any herbs or flavourings into this mixture if you like for added flavour. 

Put some chutney onto the middle of the pastry and spread along its length.

Take half of the sausage mixture and roll into one long sausage – long enough to lay on to the pastry. 

Brush the edge with beaten egg and roll over the pastry, leaving the join underneath. 

Cut into very thin pieces, score the top and glaze with beaten egg. 

Repeat the same process with the other piece of pastry and the rest of the sausage meat. 

Place on to a baking sheet and bake in the oven for 15 minutes at 200C or until nicely golden and remove and place on a cooling rack. 

Delicious eaten warm or cold.

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