Assorted Canapes

Assorted Canapes
1 hr 20 min.


for 8 servings
4 sheets phyllo pastry (filo)
¼ cup butter (melted)
For the beetroot filling
1 small Beet (cooked)
1 tablespoon Horseradish (grated)
1 egg
2 tablespoons breadcrumbs
For the tuna filling
1 tin Tuna (small, natural)
2 tablespoons cream
1 egg yolk
For the spinach filling
1 cup chopped Spinach (frozen)
2 tablespoons herb Crème fraiche
1 egg
1 teaspoon onions (finely chopped)
For the prawn filling
1.333 cups frozen Prawn (thawed and ready to cook)
2 tablespoons herb Crème fraiche
1 egg white
1 generous pinch Bouillon (stock granules)
For the cheese filling
½ cup Gouda (finely grated)
1 egg yolk
3 tablespoons cream (whipped)
In addition
1 Mini muffin baking tin
print shopping list

Preparation steps

Step 1/8
Brush half of the sheets of filo pastry with butter and place a second sheet on top. Then cut into 4-5 cm squares. Press one square (each consisting of 2 layers of pastry) into each depression of the muffin tins and chill.
Step 2/8
For the beetroot filling, chop the beetroot, put into a small bowl with the rest of the ingredients and mix well. Season to taste.
Step 3/8
For the tuna filling, drain and flake the tuna and mix with the rest of the ingredients. Season to taste.
Step 4/8
For the spinach filling, thaw the spinach, squeeze out well and mix with the other ingredients. Season to taste.
Step 5/8
For the prawn filling, roughly chop the prawns, mix with the rest of the ingredients and season.
Step 6/8
For the cheese filling, mix all the ingredients.
Step 7/8
Fill the lined muffin tins with 1-2 teaspoonfuls of the various fillings. Bake in a preheated oven (200°C) for about 15-20 minutes, until golden brown.
Step 8/8
Arrange on a platter and serve hot or cold.

Additional advice

Can be frozen.