Easy Finger Food Recipes by Jo Seagar

Author:Jo Seagar [Jo Seagar]
Language: eng
Format: epub
ISBN: 9781775536383
Publisher: Penguin Random House New Zealand
Published: 2014-11-15T00:00:00+00:00

CAPERBERRIES IN A CRISP CHEESE PASTRY

These can be made well ahead of time, frozen and brought out to cook as required. You can also use the pastry to make cheese straws, pastry shells and quiche bases — it’s really just a savoury version of my sweet pecan pie pastry.

Makes 36

INGREDIENTS

100 g cold butter, cubed

100 g (large handful) grated tasty cheese

1 cup flour

½ teaspoon salt

36 caperberries, with stalks

METHOD

Line a baking tray with non-stick baking paper.

Place butter, cheese, flour and salt in a food processor and run the machine until the pastry clumps around the blade. Gather the pastry in a ball and dunk in flour to coat.

Dry the caperberries with paper towel. Pinch off a piece of pastry, press out into a disc and wrap around a caperberry to enclose. Repeat until all the caperberries have been wrapped. Place on the prepared tray and put in the freezer for about 20 minutes until the pastry is quite hard.

Preheat the oven to 180°C. Bake the chilled caperberries for about 15–20 minutes, turning them so they evenly bake to a golden brown. Serve warm.

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