The perfect canapé for any party or gathering should be small enough to eat in one bite, and pack a big whack of flavour in that single mouthful. If you can get a range of textures in there too it's even better, and this get-ahead canapé recipe does all that. The crunchy croustade cases are shop-bought (time saver!), the zingy pea filling is quick to prepare and can be done ahead (practical!), and the garnish of shredded ham (again, shop-bought for ease) is not just pretty, it's an integral, tasty part of the dish. Best served with some lovely cocktails or a nice bottle of fizz.
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Yields:
24
Prep Time:
20 mins
Cook Time:
4 mins
Total Time:
24 mins
Cal/Serv:
32
Ingredients
300 g frozen peas or petits pois
60 g cream cheese
1 Tbsp. finely chopped fresh chives, plus extra to garnish
24 croustade cases
50 g shredded ham hock
Directions
Step 1Cook the frozen peas or petits pois in a small pan of boiling water for 4min, until just tender. Drain and cool in ice-cold water. Drain well, tip into the small bowl of a food processor and add the cream cheese and some seasoning. Pulse briefly to a chunky texture.
Step 2Add the finely chopped fresh chives and pulse again to combine. Check seasoning. Scrape into a piping or small food bag and chill until needed.
Step 3To serve, pipe pea mixture into 24 croustade cases and top with the shredded ham hock and some more finely chopped chives. Serve immediately.
GET AHEAD
Make pea mixture up to a day ahead. Transfer to a piping or small food bag and chill. Complete recipe to serve.
What are croustade cases?
Wafer thin pastry shells, the perfect size for canapés, these are a great time saver for entertaining. We love Rahms mini croustade cases, which are sold in some supermarkets and also online. You'll usually find them with breadsticks and other savoury snacks. If you can't find them, or don't want to use them, you could use mini slices of baguette or miniature blini instead.
Could I tweak this to make it vegetarian?
If serving to vegetarians, simply leave out the ham hock and replace with a little vegetarian-friendly goat’s cheese.
Per canapé:
Calories: 32
Protein: 2g
Total fat: 2g
Saturates: 1g
Carbs: 2g
Total sugars: 0.4g
Fibre: 1g
100+ of the best canapé recipes - delicious party food for every occasion
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
