We say Christmas Canapes, but of course these can be served at any time of year. Quick to make and equally quick to disappear from the tray at the party, these are a lovely mouthful of gammon and egg wrapped in crisp filo pastry.
Serves 12 people Prep 10 minutes Cook 20 minutes
6 Large Organic Free Range Eggs, soft boiled
6 tbsps finely chopped spring onions
4 heaped tbsp mayonnaise
Salt & Pepper
6 Filo pastry ready made sheets – each sheet cut into 12 squares
30g slightly salted melted butter
Small handful washed, chopped spinach leaves
2 x 200g Smoked Denhay gammon steaks
2 tsp Dijon Mustard
1 tbsp clear runny honey
Start by preparing the gammon. Preheat the grill to medium-high heat.
Snip the fat around the edges of the steaks every 1inch to prevent them curling during cooking. Mix the honey and the Dijon mustard in a small bowl and brush liberally over each steak. Place under the grill and cook for approx. 6mins on each side until cooked through. Put to one side and allow to cool. Once cooled, cut each steak into thin strips.
Now preheat your oven to 180oC/Gas Mark 4. Peel and chop the soft boiled eggs and mix in a bowl with the mayonnaise and spring onions. Then season to taste.
With the melted butter, coat each filo square well on both sides. Then layer 6 squares into a muffin tray creating a round ‘cup shape’ in each muffin ’case’. Pop in the oven and cook for 10 minutes until crisp and golden brown.
Now layer each pastry case with a couple of the spinach leaves, some egg mixture and finally top with the sliced Denhay gammon slices.
Now watch them disappear in a heartbeat wishing that you’d in fact made twice as many…
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