Treat yourself to a nibbles masterclass with James Martin’s three ideas for using puff pastry – perfect for Christmas party canapés.
Ingredients
- For the anchovy palmiers
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- 2 tbsp gentlemen’s relish
- 2 tsp
double cream - 275g/9¾oz all-butter ready-rolled
puff pastry - 1 free-range
egg, beaten
- For the tomato and mozzarella tarts
-
- 275g/9¾oz all-butter ready-rolled
puff pastry - 125g/4½oz
basil pesto - 200g/7oz baby
mozzarella balls - 180g/6oz baby
tomatoes on the vine - 1 bunch fresh
basil, leaves only
- 275g/9¾oz all-butter ready-rolled
- For the cheese straws
-
- 275g/9¾oz all-butter ready-rolled
puff pastry - 100g/3½oz
parmesan, finely grated - 100g/3½oz
emmental, grated
- 275g/9¾oz all-butter ready-rolled
Preparation method
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For the anchovy palmiers, preheat the oven to 200C/400F/Gas 6.
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In a small bowl, mix the relish with the cream.
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Lay the puff pastry out on a clean work surface.
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Spread the mixture all over the pastry, leaving a 2cm/¾in border all around the edge.
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Starting at one end of the pastry, roll the pastry up towards the middle.
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Turn the pastry around and roll the other side up towards the middle to leave two even rolls of pastry meeting in the middle.
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Cut the rolled up pastry into 1cm/½ thick slices. Place each slice flat onto the work surface and flatten out slightly with a rolling pin.
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Place the pastry pieces onto a baking tray. Brush with the beaten egg.
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Transfer the pastry pieces to the oven and bake for 12-15 minutes, or until golden-brown and crisp. Remove from the oven and leave to cool.
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For the tomato and mozzarella tarts, line a baking tray with baking parchment.
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Using a 5cm/2in cutter, cut out eight circles from the puff pastry and place on the lined baking tray.
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Place a teaspoon of pesto in the centre of the circles, leaving a 1cm/½in border.
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Place a mozzarella ball on top and place a cherry tomato on top of that. Brush with egg wash around the edges.
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Place in the oven for 12-15 minutes. Once cooked, remove and garnish with fresh basil leaves.
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For the cheese straws, lay the puff pastry on a work surface and brush the whole sheet of pastry with egg wash.
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Leaving a 2cm/¾in border around the edge, sprinkle the pastry with the two cheeses.
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Cut the pastry into strips 2cm/¾in wide, twist each one and place on a greased baking tray.
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Place in the oven to cook for 8-10 minutes, or until golden brown.
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To serve, place the palmiers, tarts and cheese straws on a plate and serve.