Sensationally savoury and cute as a button, these veggie-friendly mini shortcrust pastry pies are a must-have on your next party’s canapé menu. Eggs, double cream and Green Thunder – our award-winning mature Cheddar with roasted garlic and herbs –...
Sensationally savoury and cute as a button, these veggie-friendly mini shortcrust pastry pies are a must-have on your next party’s canapé menu. Eggs, double cream and Green Thunder – our award-winning mature Cheddar with roasted garlic and herbs – combine to create a deliciously creamy filling, baked until golden brown. To serve, each pie is topped with a dollop of Balsamic Caramelised Onion Chutney and some freshly chopped chives.
Method
Preheat the oven to 180C/160C fan/350°F/gas mark 4.
Lightly flour your work surface with plain flour. Roll out the shortcrust pastry to about 2mm thickness. Using a 70mm cutter, cut circles from the pastry to fit into your mini tartlet tins or baking tray. Use a pastry tamper to press down the pastry gently into the cases to form a neat base.
In a mixing bowl, whisk together the eggs and double cream. Stir in the grated Green Thunder until well combined. This will form a creamy, cheesy filling for the mini pies.
Spoon ¼ tsp Balsamic Caramelised Onion Chutney into the bottom of each pastry case. Carefully spoon about 1 tsp of the cheese and cream mixture on top of the chutney in each pastry case.
Place the assembled canapés on a baking tray and bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the filling has set.
Remove the canapés from the oven and allow them to cool on a wire rack. Once cooled, top each canapé with an additional ¼ tsp chutney.
Finish off by garnishing each canapé with a sprig of fresh chives or parsley.
Method
Preheat the oven to 180C/160C fan/350°F/gas mark 4.
Lightly flour your work surface with plain flour. Roll out the shortcrust pastry to about 2mm thickness. Using a 70mm cutter, cut circles from the pastry to fit into your mini tartlet tins or baking tray. Use a pastry tamper to press down the pastry gently into the cases to form a neat base.
In a mixing bowl, whisk together the eggs and double cream. Stir in the grated Green Thunder until well combined. This will form a creamy, cheesy filling for the mini pies.
Spoon ¼ tsp Balsamic Caramelised Onion Chutney into the bottom of each pastry case. Carefully spoon about 1 tsp of the cheese and cream mixture on top of the chutney in each pastry case.
Place the assembled canapés on a baking tray and bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the filling has set.
Remove the canapés from the oven and allow them to cool on a wire rack. Once cooled, top each canapé with an additional ¼ tsp chutney.
Finish off by garnishing each canapé with a sprig of fresh chives or parsley.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
This Summer mac and cheese is a fresh, seasonal twist on a comforting classic. Al dente pasta is tossed with sweet peas and broccoli before being coated in a rich, creamy cheese sauce made with tangy Dijon mustard and bold Green Thunder cheese. Baked until golden and bubbling, it's everything you love about a traditional mac and cheese recipe, with a vibrant vegetable-packed upgrade.Recipe created by @izzycooksstuff on Instagram
This creamy orzotto recipe combines tender orzo, smoky chorizo and sweet roasted red peppers in a rich, creamy dish finished with melted Beech Wood, fresh lemon and parsley. Packed with bold Mediterranean-inspired flavours, it's an easy one-pan meal that's perfect for everything from weeknight dinners to relaxed entertaining. Whether you're searching for a satisfying chorizo orzotto or simply a new way to enjoy orzo, this flavour-packed recipe is sure to become a firm favourite.Recipe created by @rhindanddine on Instagram.
Take your campfire cooking up a notch with these smoky cheese and charcuterie skewers. Rock Star and Red Devil are skewered with spicy chorizo, chargrilled peppers, sweet tomatoes and pepperoncini, then cooked over open flames until irresistibly melted and lightly charred. Served on crusty bread slathered with our Spiced Tomato & Vodka Chutney, it's a simple yet flavour-packed fireside feast that's made for sharing.
Gather around the campfire and enjoy the irresistible combination of smoky melted Beech Wood and sweet, fiery hot honey. Inspired by classic campfire cooking, these simple cheese s'mores pair golden, gooey chunks of naturally smoked Cheddar with crisp crackers for the perfect fireside snack. Ready in minutes and made with just a handful of ingredients, they're ideal for camping trips, outdoor adventures or cosy evenings spent around the fire.
Fire up the Kamado Joe for the ultimate steak dinner. Thick-cut ribeye is reverse seared for a perfectly blushing centre, then finished with a rich Truffle Trove butter that slowly melts over the meat, coating every slice. Served alongside a crisp radicchio and chicory salad, topped with golden shards of nutty Red Storm cheese. Perfect for summer entertaining, special occasions or taking steak night to the next level.
Red Devil brings a fiery depth of flavour to this smoke-kissed cheeseburger. Hot Honey glazed bacon adds a touch of sweetness that perfectly complements the cheese's warming chilli kick. A bold barbecue favourite sure to delight your guests.
