This is a delicious drinks party nibble which can be prepared well in advance of your guests arriving. You can easily adapt this recipe to include your favourite flavours such as Parmesan cheese or thinly sliced ham. Join us in The Cookery School for our Show-Stopping Canapé classes throughout the year to learn how to make recipes just like this.
METHODDIFFICULTY: Easy 1 HR
Preheat the oven to 200°C
Begin by melting the butter in a saucepan and gently sweating the sliced onion with the garlic, thyme and a little salt and pepper. Cook for 10-12 minutes until the onions are soft and translucent, adding the sage and parsley towards the end of the cooking time. Set aside to completely cool.
Unroll the puff pastry onto a large sheet of greaseproof paper and brush with the English mustard, leaving a 1cm border all the way round the edge. Spread the onion and sage mixture over the top of the mustard, keeping to the same border.
Roll the sheet of pastry up tightly lengthways, as you would for a Swiss roll. Wrap in the greaseproof paper and chill in the fridge for at least 30 minutes.
When you’re ready to bake the pastry, remove from the fridge. Using a sharp knife, slice into rounds, no thicker than 1⁄2 cm. Lay out on a lined baking tray and brush lightly with the beaten egg yolk.
Bake at the top of the oven for 12-15 minutes, until golden brown. Cool on a wire rack and serve.
Tip – try incorporating wafer thin ham into the recipe. Simply add a layer in between the mustard and onion mixture and continue with the recipe as normal.
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