Ploughman’s canapé

Ploughman's canapé

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Makes 12

From The Hairy Bikers' Christmas Party


For the pastry

  • 150g/5½oz plain flour
  • 100g/3½oz cold butter, cut into cubes
  • 1 free-range egg, beaten

For the filling

  • 1 apple, cored, thinly sliced
  • 2 tsp lemon juice
  • 4 tbsp mayonnaise
  • 60g/2¼oz cheddar, cut into small wedges
  • 1 celery stick, thinly sliced
  • 3 spring onions, thinly sliced
  • 6 cherry tomatoes, halved
  • 4 tbsp pickle or chutney
  • chopped celery leaves to garnish


  1. For the pastry pulse the flour and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly.

  2. Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12-hole muffin tin.

  3. Prick the base of the pastry with a fork, and freeze for one hour.

  4. Pre-heat the oven to 200C/400F/Gas 6.

  5. Bake the pastry cases for 15-18 minutes, or until lightly browned and cooked through.

  6. Remove from the oven and transfer to a wire rack to cool.

  7. For the filling, coat the apple slices in lemon juice to prevent them from browning.

  8. Spoon a little mayonnaise into each pastry case and arrange small pieces of apple, cheese, celery, spring onion and tomato on top.

  9. Add half a teaspoon of pickle or chutney and garnish with a few celery leaves.