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 –...
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.
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.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
A modern take on the classic Waldorf salad, built around the rich, tangy depth of Purple Vale cheese with aged balsamic of Modena and caramelised onion.Recipe created by Rhind & Dine on Instagram.
Turn your favourite crisps into an effortless centrepiece with these charcuterie crisps – layered with Rock Star and Red Storm, delicate cured meats and a drizzle of Hot Honey for a perfectly balanced bite. Ideal for relaxed evenings with friends, al fresco dining in the summer, or as a simple camping treat, this recipe brings together bold flavours with minimal fuss for easy sharing, wherever you are.
Need a Father’s Day food idea? This one’s worth bookmarking. Created by the team at CRWST Bakery, this steak sandwich pairs tender flat iron steak with a Purple Vale rarebit. Finished with sharp pink pickled onions, peppery rocket and toasted sourdough, it’s a perfectly balanced combination of indulgent flavours and textures.Discover more from CRWST Bakery on their website and follow them on Instagram
Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she used it to invent what has become her family’s favourite dish, Truffle Trove Alfredo pasta – and we’re sharing it with you here. Delicious spooned over linguine, this rich, creamy and extra cheesy sauce is made with both Truffle Trove and Black Bomber, crushed garlic, double cream, chestnut mushrooms, chicken strips and pancetta. “Truffle Trove takes this sauce to the next level,” says Jo. Her whole family loves it – and now we do too.
Some sandwiches are fine as a lunchtime stopgap. This one? It’s something else. Thick slices of our new Purple Vale – rich, crumbly mature Cheddar combined with balsamic caramelised red onion chutney and Giusti 3 Gold Medals Balsamic Vinegar of Modena – with peppery rocket, all tucked inside freshly baked rosemary focaccia. Bold, beautiful and impossible to resist.
Serve this cheesy leek gratin as a side dish for roast chicken or ham – or as a vegetarian main course with thick slices of buttered bread. Baking the leeks makes them sweet and tender, and our award-winning Black Bomber extra mature Cheddar adds deeply savoury flavour notes to the thick, creamy sauce.
