An absolutely delicious starter. To freeze: Freeze canapes uncovered until solid. Wrap well and return to freezer. Reheat at 200 C / Gas 6 until heated through.
Very easy to make and went down a treat at my wee get together with friends. One piece of advice I would pass on is to make some sort of hole in the middle of the puff pastry to prevent the delicious cheese and crab filling oozing over the side of the puff pastry. - 31 Aug 2011
Made as a starter for a dinner party. Taking previous advice, I added a second layer of pastry, with the centre cut out, on top of the first, to make a frame to hold more filling, and this worked well. Using a 65mm square cutter, 1 sheet of puff pastry made 12 canapes, after a little initial rolling and the spare pastry rolled and re-used. Being a bit dim, I thought at first that I could freeze them before cooking, but fortunately realised that this would be a mistake, so cooked them fairly gently just after making them, checking that they didn’t brown (about 190 º fan for 11 minutes). They looked lovely at first, but as they cooled the filling shrank so that they looked unfilled. Fortunately I had spare filling, so I topped them up with this later, just before re-cooking them ready to serve. This time I used 170 º fan for about 12 minutes, with a little browning under the grill element to finish. I didn’t try freezing them as I used them the day I made them. I served 3 per person with dressed watercress salad in the 4th quadrant of the plate. They looked good and tasted nice, but mainly of cheese, rather than crab. My husband didn’t realise that there was any crab in them, which seemed a waste as crabmeat is expensive. Perhaps a milder cheese or a filling with less cheese might be better. Only (other) tweak was to use mustard instead of curry powder. - 01 Sep 2014
Try using Puff Pastry Cups, works really well and can accommodate the filling very well. - 30 Dec 2013