Christmas Canapes!



Smoked mackerel pate with a twist of smoked salmon served in canapé cases
  1. Place the mackerel, cream cheese and butter into a bowl or liquidiser and mash into a smooth cream
  2. Flavour with horseradish and lemon juice
  3. Add pate with a teaspoon into the canape cases
  4. Garnish with a strip of smoked salmon/slice of olive/cube of red pepper
These can be made with Oast to Host Puff Pastry.  roll out puff pastry made as per our recipe on blog.  Finely grate parmesan cheese over top before cutting and baking.
Ingredients for Shortcrust Pastry version:
  • 8g Mature cheddar/Gruyere cheese (finely grated)
  • 1 egg (beaten)
  • Cornflour (for rolling)
  • 1 tbsp finely grated parmesan
  • Mixed herbs/cayenne pepper/smoked paprika
  1. Line a small baking sheet with non-stick paper. Gently knead cheddar into pastry and roll out into a rectangle approx (20cm x 8cm)
  2. Cut into 4 strips/rounds/squares and paint with beaten egg.  Sprinkle with parmesan, salt and pepper/herbs/cayene/smoked paprika (to taste).  If longer strips made these could be twisted, gently pressing the ends into the lined baking sheet to hold the shape
  3. Bake in preheated oven (200°C/Gas 6) for approx 7-10 minutes until golden and set.  Allow to cool slightly before lifting. If not eaten that day - store in tin once cool & pop in oven (150°C) for 5 mins to warm through.
Goats Cheese Pastry Tartlets
  1. Spread canape cases onto a baking tray
  2. Place small pieces of sliced goats cheese into the pastry shell
  3. Top with good quality caramelised onion chutney and a pinch of thyme
  4. Heat through for 5-10 mins at approx 150C prior to serving.


SAVOURY BLINI RECIPE - 5 mins! (makes approx 70 bitesize blinis):
110g Oast to Host Cake Flour
1/2 pint milk
1 egg
salt, pepper and heaped teaspoon of chopped thyme leaves
Put flour, seasoning and egg into bowl and start to mix with wooden spoon, adding milk a little at a time to create a smooth thickish batter. 


Brie and Cranberry Jelly/Chilli Jam Blini’s
  • Blini mixture as per above recipe
  • Brie/soft cheese
  • Cranberry jelly/Chilli jam
  1. Make as many blini’s as your require and serve spaced out onto platters or plates (follow instructions on packet)
  2. Cut the brie roughly into thin squares and place onto the blini
  3. Use roughly a quarter of a teaspoon of cranberry jelly to place on top of the brie
  4. Serve chilled
Classic Cream cheese & smoked salmon with cracked black pepper
Prepare as above with alternative ingredients



33g milk/vegan alternative
28g butter/vegan alternative
1 medium egg (beaten)/vegan alternative
110g Oast to Host Cake Flour
salt & black pepper
1tsp GF baking powder
17g grated carrot/beetroot
finely chopped herb/spice accoring to scone flavour choice (see below)
Slightly warm the milk and butter in pan & leave to cool while you sift together dry ingredients.  Add egg and cooled milk/butter mixture and grated veg plus herbs/spices.  Use fork to combine without over mixing.  If wet, allow mixture to rest for a few minutes,  before tipping onto floured surface to knead very gently forming an even dough about 1.5 cm high and cutting.  Brush TOP only with milk or beaten egg and bake for approx 10 minutes till risen & sounds hollow when tapped on bottom!
When cool cut in half and spread with preferred topping.



grated carrot and finely chopped corriander - with cream cheese seasoned with S&P plus ground corriander and a corriander leaf

grated beetroot and finely chopped fresh mint - with cream cheese/creme fraiche seasoned with S&P plus chopped mint & touch of grated beetroot

grated courgette & finely chopped chives - with chive cream cheese & cracked black pepper




Nutty chocolate cups
  • Oast to Host - Sweet shortcrust pastry - as per instructions on flour pack
  • Nutella or alternative hazelnut spread
  • Chocolate for decorating
  1. Roll out the Oast to Host sweet shortcrust pastry to a very thin layer and make into canape cases
  2. When baked and cooled fill with a nutty chocolate spread (such as Nutella)
  3. Drizzle with melted chocolate and serve
Mini treacle tarts
  • Oast to Host - Sweet shortcrust pastry - as per instructions on flour pack
  • Gluten free breadcrumbs
  • Lemon rind
  • Golden syrup
  1. Roll out the Oast to Host sweet shortcrust pastry to a very thin layer and make into canape cases
  2. Crumble the gluten free breadcrumbs into a bowl and add lemon rind
  3. Pour golden syrup over the breadcrumbs (enough to cover)
  4. Spoon the mixture into the pastry cases and bake at 180°C for 8-10 minutes (but watch them so they don’t burn!)
Mini mince pies
  1. Roll out the Oast to Host sweet shortcrust pastry to a thin layer. Use appropriately sized cutter for your canape tin to line the 'cups'
  2. Spoon a teaspoon of mincemeat into each canape case (cut extra shapes with remaining pastry to decorate the canape cases if you wish or leave them open)
  3. Paint the pastry lightly with the beaten egg and sprinkle with sugar
  4. Bake at 140 degrees for approximately 15 minutes (but watch them so they don’t burn or dry out the mince meat!)
  5. Once baked gently lift out of the tray and check the base is tanned too before leaving to cool on a wire tray
  6. After baking and cooling we recommend you keep in an airtight box until you serve them (these can be warm with brandy butter, on their own or cold with ice cream!)

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