CRANBERRY AND MUSHROOM CANAPés | Make it a Mushroom Moment

CRANBERRY AND MUSHROOM CANAPés

Time:

35m

Serves:

4

Ingredients

  • 200g chestnut mushrooms
  • 100g turkey mince
  • 50g frozen cranberries or cherries
  • 1 egg, beaten
  • 4 tbsp double cream
  • 2 tbsp chopped chives
  • 12 vol au vent cases or mini pastry cups
  • 4 tbsp cranberry sauce
  • A few dill sprigs to garnish
  • Salt and pepper

Method

  1. Heat the oven to 180c.
  2. Lay out the pastry vol au vents or tartlets on an oven tray.
  3. Blitz the mushrooms in a food processor until finely chopped and mix with the turkey, egg, cream, cranberries and chives and a pinch of salt and pepper.
  4. Stuff each case with a generous spoonful of the filling and bake in the oven for 15-20 minutes, until golden.
  5. Remove from the oven and spoon over a touch of cranberry sauce and top with a dill sprig then serve warm.