Party Food

A selection of nibbles and canapes to get through any holiday party. Also see my sausage rolls, also perfect for any occasion.

1. Cranberry and Brie Filo Parcels
2. Mini Tarts with 2 toppings - Mozzarella, Red Onion, Olive and Thyme + Parmesan, Smoked Pancetta and Sage
3. Honey and Mustard Glazed Mini Sausages

1. Cranberry and Brie Filo Parcels

Ingredients:
5oz/150g Brie (approx)
1 Small Jar Cranberry sauce
2oz/50g Melted butter or low fat butter
1 Pkt Filo pastry ( 6 sheets)

To Make:

• Pre-heat oven to 190°C.
• Lay three sheets of filo on top of each other and brush with a little melted butter.
• Cut into equal sized squares.
• Place approximately a teaspoonful of Brie in the middle of the pastry.
• Top with a little Cranberry sauce.
• Gently collect the corners of the pastry to join up to make a parcel.
• Press together at the neck to seal.
• Repeat with the rest of the ingredients. And then again with another three layers os pastry.
• Place the parcels onto a greased baking tray.
• Brush with the melted butter.

• Bake for 10-15 minutes until golden brown.

2. Mini Tarts

 - Mozzarella, Red Onion, Olive and Thyme (12)

Ingredients:
100g Puff Pastry
40g Mozzarella, thinly sliced
1/2 Red Onion, chopped finely
6 Pitted Black Olives
Thyme
Olive Oil
Seasoning


- Parmesan, Smoked Pancetta and Sage (12)


Ingredients:
100g Puff Pastry
2 tablespoons Parmesan, freshly grated
2 Slices Smoked Pancetta, each divided into 6 small pieces
12 Small Sage Leaves
Olives Oil
Seasoning

To Make:

• Pre-heat oven to 200°C.
• Begin by rolling out each pastry block on a lightly floured work surface to 23 x 18cm.
• Cut out 12 rounds with a fluted pastry cutter and arrange slightly apart on a baking tray. Prick each one twice with a fork.

For the mozzarella, red onion, olive and thyme tarts:

• Cut the sliced mozarella into 2.5cm squares and place one of these one top of each pastry disc.
• Toss the onion in olive oil and sprinkle a little on each square of cheese, followed by half an olive.
• Dip the thyme leaves in a little olive oil and place on top and season.

For the parmesan, smoked pancetta and sage tarts:

• Put 1/2 tsp of parmesan onto each pastry disc and spread out to the edges.
• Follow with a piece of pancetta on each.
• Dip the sage leaves in olive oil and pop on top and season.

• Bake all the tarts in pre-heated oven for 18minutes, until puffed and golden.
• Serve warm from the oven or just heated through.

3. Honey and Mustard Glazed Mini Sausages

Ingredients:

2 tbsp sunflower oil
48 cocktail sausages , separated if linked
3 tbsp clear honey
3 tbsp wholegrain or Dijon mustard

To Make:

• Pre-heat the oven to 180°C. 
• Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. 
• Tip the sausages into the roasting tin and toss to lightly coat in the oil. 
• Roast for 20-25 minutes or until browned and cooked through.
• Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. 
• Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm.