Anna Barnett has collaborated with Denby Pottery to help create 'The Art of Entertaining' trend report - which explores Brits' modern-day dining habits. 

Vegan Canapes

Vegan Canapes

For more on The Art of Entertaining visit www.denby.co.uk/theartofentertaining and @DenbyPottery

SERVES: 16

PREPARATION TIME: 10 mins

COOKING TIME: 10 mins

INGREDIENTS:

FILO PASTRY CUPS

  • 40g frozen peas
  • 40g broad beans
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 5 baby shallots – finely sliced into rings 
  • 1 sprig of thyme
  • 100g pea shoots/ radish sprouts
  • generous sprinkle of sea salt flakes 
  • several turns of freshly ground black pepper 

VEGAN FILLING 

  • 50g fresh breadcrumbs
  • small bunch of parsley –leaves finely chopped
  • 1 clove of garlic – crushed and finely chopped

generous glug of olive oil

METHOD:

THE PASTRY CUPS

  • Make filo pastry cases by cutting filo pastry into 2.5cm squares (if using a canapés mini cup mould) or make them 3.5cm if using a Yorkshire pudding tray. You’ll need between 3-4 squares per cup.
  • Using a pastry brush apply a thin layer of oil between each layer of pastry, slightly turning the square so each layer doesn’t sit exactly on top of the last. I like these to look quite rustic, plus you maximise crunch this way.
  • Once you've filled your tray play (I like to allow at least 6-8 small canapés per guest) place in a pre-heated oven on 180 degrees Celsius and bake for 5-6 minutes or until the cups become golden. Set to one side and allow cooling. These will keep for several days.

GLUTEN FREE FILLING 

Defrost your peas by placing in a jug of boiling water then blitz with your broad beans, lemon juice, zest, oil and seasoning until you have a rough consistency. This will make up the bulk of your filling.

·      Next warm a glug of oil in a frying pan and add your shallot rings and fresh thyme, cook over a medium to low heat until soft and sticky, add seasoning and set to one side.

·      Fill the pastry cups with a teaspoon of pea and broad beans mixture and top with the sticky thyme shallots and pea shoots, you can finish with an extra shaving of lemon zest, drizzle of oil and a sprinkle of seasoning. 

VEGAN FILLING

  • Simply heat several glugs of oil in a frying pan, add in the breadcrumbs, garlic and parsley. Cook until golden over a medium to low heat then sprinkle over the pea shoots and shallots. 

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