Advertisement

Ingredients

Method

  • STEP 1

    Cover half the shortcrust pastry sheet with grated cheddar, mustard powder and cayenne. Fold the pastry over like a book and roll lightly with a rolling pin to seal.

  • STEP 2

    Cut into 1cm strips, then halve each strip and twist 2-3 times. Place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, brush with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins or until golden and crisp.

RECIPE TIPS
FREEZING

This canapé can be frozen

for up to 3 months.

If you're short on baking trays, then

once the canapés are frozen solid, transfer

them to freezer bags.

Make sure they are well wrapped or

sealed to preserve them properly.

Label everything clearly to remind yourself

what you've frozen.

Recipe from Good Food magazine, November 2010

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.3 ratings
Advertisement
Advertisement
Advertisement