If you read my Vlogmas with The Gourmands blog posts you may have seen a brand called Pidy featured, I was sent a range of pastry products to review back in December and I couldn’t wait to think of some great dishes to fill them with.
The first thing I tried out was the box of Vol-au_Vents, we always enjoy these at Christmas time and the pidy ones are really something special. Long gone are the teeny tiny round ones and welcome big fat square Vol-au-Vents, there is definitely more than a mouthful in these which is great when you have a good filling.
I made 4 variations and each one was delicious and suited the crisp flaky pastry, my favourite was the prawn and Avocado, Mr gourmand liked the spiced egg and Mini Gourmand loved her own creation of Broccoli and Stilton.
To make this canapé you will need:Avocado Prawns Lemon Crème Fraiche
Place the prawns in a bowl, add 1/2 an avocado a dollop of crème fraiche and a squirt of lemon juice and mash with a fork until combined. Garnish with lemon. I have purposely not included measurements as this is really a taste recipe, some people prefer more of an avocado taste others want to taste the prawns so I’ll leave it up to you.
To make this canapé you will need:Hard boiled egg Mayonnaise Curry Powder Mango Chutney
Mash the egg in a bowl with the mayonnaise and a sprinkle of curry powder. I have purposely not included measurements as this is really a taste recipe, some people prefer more of an egg taste others want to taste the curry so I’ll leave it up to you. Garnish with a generous dollop of mango chutney.
To make this canapé you will need:Wild Mushrooms Garlic Butter Marscapone
Chop the mushrooms and garlic roughly. Melt the butter in a pan and add the mushrooms and garlic, once the garlic has coloured slightly add the marscapone and stir through. I have purposely not included measurements as this is really a taste recipe, some people prefer more of a mushroom taste others want to taste the garlic so I’ll leave it up to you. The mushrooms do shrink a lot during cooking so keep this in mind.
To make this canapé You will need:Broccoli Blue Cheese Vegetable Stock
Parboil the broccoli, this really does have to be quite soft to work which we realised too late! add to a pan with some blue cheese and a bit of vegetable stock to form a sauce. I have purposely not included measurements as this is really a taste recipe, some people prefer more of a broccoli taste others want to taste the cheese so I’ll leave it up to you.
The beetroot veggie cups were my favourite by far, they are very cute little pastry cases and I don’t see why you couldn’t use them for something sweet like avocado chocolate mousse?
I filled the beetroot cups with a Quorn Bolognese topped with an olive, they were delicious and one just wasn’t enough.
To make the bolognese you will need 250g of minced Quorn.
1/2 red pepper.
2 small mushrooms.
1/2 white onion.
1 clove of garlic.
1 tbsp tomato purée.
1/2 tin of chopped tomatoes.
2 shakes of Italian herbs.
Step one: Chop up the vegetables: finely evenly chop the pepper,mushroom,garlic and onion and add each to the pan.(the onion and garlic first)
Step 2: After the vegetables have had a good sauté, add the minced meat and cook until brown and looks cooked.
Step 3: After the mince and vegetables are fully cooked add your tomato purée and chopped tomatoes. Then after two minutes add your seasoning.
Step 4: Leave the sauce to simmer and cook for a extra 20 minutes on a low heat and then its ready to serve.
I also received a pack of Pidy spoons which were a perfect Canapé size, I filled these with a home made crab pate and somehow managed to delete all pictures from my camera before uploading to my computer.
*I received the products mentioned, free of charge, to review from my own perspective. All words, experiences and opinions are entirely my own.*