Serves: 45 canapés
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
1 sheet of ready rolled puff pastry
1 medium egg beaten
135g Stilton cheese
12 tsp Streamline Apricot Jam
25g chopped walnuts
Method
Preheat the oven to 200C/180C fan/ Gas 6.
Using a pastry cutter, cut bite sized disks (4cm wide) from the pastry and lay them onto a greased baking tray.
Pierce each disk a few times using a fork and brush with a little beaten egg. Top each with a slice of stilton, pressing it down in the middle a little. Cook in the oven for 10 minutes.
Take out of the oven and add about ¼ tsp of Streamline Apricot Jam to each canapé and a piece of chopped walnut. Return to the oven for 5 minutes until they’re browned. Allow to cool for a few minutes and serve warm or cold.
For more recipes like this visit Streamline Foods
About the Author / Gareth Hargreaves
Gareth looks after all editorial content on 50connect. He is the Swiss Army knife of content ideas and production.
