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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Teriyaki beef & lettuce cups
Teriyaki beef & lettuce cups
A star rating of 4.8 out of 5.21 ratings

Add a taste of Asia to your next party with these irresistible, easy-to-pick-up finger food favourites

Nutrition: per serving

  • kcal102
  • fat8g
  • saturates4g
  • carbs5g
  • sugars0g
  • fibre0g
  • protein3g
  • salt0.26g
    low
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Method

  • step 1

    In a food processor, pulse the salmon, soft cheese, dill and a little seasoning until just combined. Unroll a sheet of puff pastry and cut into 3 pieces lengthways. Divide the filling along the middle of each piece, brush borders with beaten egg, then fold up and seal.

  • step 2

    Cut each roll into 8-10 bite-size pieces, then place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, glaze with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins until puffed and golden.

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

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Comments, questions and tips (11)

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Overall rating

A star rating of 5 out of 5.6 ratings
gail-jones avatar

gail-jones

question

If I freeze these, are the cooking instructions straight from freezer or should I defrost first?

soraya12

A star rating of 5 out of 5.

We love this recipe. I usually buy 2 packs of the pastry and roll it out more. For the filling I use 600g of full fat soft cheese, 600g of salmon and the dill. I grill the salmon until just cooked. Today I am taking half the puffs to a family buffet and the rest are great to get out of the freezer…

manyaslip

A star rating of 5 out of 5.

Really delicious. Only problem was that I kept them on the baking parchment and this resulted in them having rather soggy bottoms. Nevertheless delicious and everyone loved them.

nlazarus1

An excellent alternative to the trusty sausage roll. Like another poster, I poached fresh salmon in milk with bay leaves, salt and pepper and crushed garlic. Once cooked I 'fished out' the crushed garlic, flaked the salmon and added the garlic to give some depth to the flavour and followed the rest…

bloopinette

Very easy and very nice; my guests loved it. I used Boursin cheese to give more taste. As I didn't have enough fish I filled the last puffs with cheese only and that's very nice too.

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