Ploughmans canapé Recipe
- 150g/5½oz plain flour
- 100g/3½oz cold butter, cut into cubes
- 1 free-range egg, beaten
- 1 apple, cored, thinly sliced
- 2 tsp lemon juice
- 4 tbsp mayonnaise
- 60g/2¼oz cheddar, cut into small wedges
- 1 celery stick, thinly sliced
- 3 spring onions, thinly sliced
- 6 cherry tomatoes, halved
- 4 tbsp pickle or chutney
- chopped celery leaves to garnish
- For the pastry pulse the flour and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly.
- Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12-hole muffin tin.
- Prick the base of the pastry with a fork, and freeze for one hour.
- Pre-heat the oven to 200C/400F/Gas 6.
- Bake the pastry cases for 15-18 minutes, or until lightly browned and cooked through.
- Remove from the oven and transfer to a wire rack to cool.
- For the filling, coat the apple slices in lemon juice to prevent them from browning.
- Spoon a little mayonnaise into each pastry case and arrange small pieces of apple, cheese, celery, spring onion and tomato on top.
- Add half a teaspoon of pickle or chutney and garnish with a few celery leaves.
