Pidy Cold Canape Ideas
Category / Type – Savoury/Cold Fill
Pidy Pastry – Amusette’s used, Suitable for all neutral Canapes, Gluten Free,Spicy Cups & Cones
Difficulty – *
Prep time – 10 minutes Once prep has been completed
Serves – Generally 10 -15g to fill canapes
1: Duck Pate ( mix with a little cream & port) with Poppy Seeds in Amusette or Mini Cone assortment.
2: Guacamole & mascarpone ( Blend @ 40/60 or to suit taste, you can add some basil) with baked chorizo in
Spicy cups, 5cm Gluten free neutral, Amusette or Mini trendy shell neutral, 5cm or Mini Cone assortment.
3:Horseradish with creme Fraiche & smoked mackerel (Blend 3 parts Creme Fraiche to 1 part horseradish
sauce) with Smoked mackerel in Spicy cups, 5cm Gluten free neutral, Amusette or Mini trendy shell neutral or
Mini Cone assortment.
4: Mediterranean salad (Blend 350g Cream Cheese, 1/2 Cup sundried tomatoes, 3 fresh basil leaves &
black pepper to taste) with Feta Cheese & black olive in Spicy cups, 5cm Gluten free neutral, Amusette or
Mini trendy shell neutral or Mini Cone assortment.
5: Roquefort & Creme Fraiche (Blend 300g Creme Fraiche, 150g Roquefort & juice of 1/2 lemon) in Spicy
cups, 5cm Gluten free neutral, Amusette or Mini trendy shell neutral or Mini Cone assortment.
TIP: Put all of the fillings above into piping bags for ease of use, The more firm the pastry the longer time you
have pre filled before serving, Amusettes will last longer than cones, this also depends on how moist your
filling is, it is always best to test each pastry for best results prior to using them for that important occasion or function.
Pidy Quiche with Baked Chorizo & Black Olive
Category / Type – Savoury/Baked
Pidy Pastry – Pidy Quiche 11cm or 8.5cm or 18cm or 22cm & you can also use Gluten Free 8.5cm Neutral
Difficulty – *
Prep Time – 30 minutes
Serves – 6
6 pcs Pidy Quiches 11cm
500g Baked Chorizo,
100g Black Olives
480g diced Onion
500ml Fresh Cream
6 large eggs
Grated white Irish cheddar
Vine cherry tomatoes
Black Pepper & nutmeg to taste
Step 1: Slice & bake the Chorizo to remove some of the fat
Step 2: Dice Onion, chives & black olives& fry the onion
Step 3:Mix the cream & eggs with Ground or grated Nutmeg to own taste
Step 4:Sprinkle some grated cheddar into the quiche base
Step 5: add desired amount of Onion,Olive & Chorizo (keep some for topping)
Step 6: Pour in Cream & Egg mix to just below the top of the quiche base.
Step 7: place in a pre-heated oven @ 180c for 12 – 15 minutes
Step 8: Remove & place cherry vine tomatoes on top with a little of they other ingredients, return to oven for a further 5-8 minutes
Tip: prep the 11cm quiche by placing in a pre-heated oven @ 180c for 4-5 minutes, remove & brush with beaten egg to give a barrier should there be any hairline cracks in the 11cm ( due to the height of the 11cm, it is prone to hairline cracks & in beating the eggs you create air & expansion in cooking, putting pressure on the 11cm, not applicable to any other quiche as the rest are all lower in height).