Classy Canapes In No Time

If there’s a last minute group of friends coming over, whip out these addictive nibbles – they are not as complicated as they look.

Portrait of Tammy Strobel

Make cups and filling in advance and store separately.


Prep 20 mins | Cook 15 mins | Serves 8

4 sheets of filo pastry

200 g cooked roast turkey, finely chopped

1⁄3 cup mayonnaise

1⁄3 cup chopped parsley

1⁄3 cup chopped walnuts

1 celery stalk, trimmed, chopped leaves reserved

2 tsps wholegrain mustard

Grated zest 1 lemon, 1 tbsp juice

1⁄4 cup sliced red grapes


1. Preheat oven to moderately slow, 160 C. Lightly grease a 24-hole mini muffin pan.

2. Place one sheet of filo on a clean surface. Spray with oil. Place another sheet on top. Repeat, twice more.

3. Cut 24 x 6-cm squares from pastry stack. Press each into recesses to line. Bake 10 to 12 mins until light golden and crisp.

4. Meanwhile, in a bowl, combine turkey, mayonnaise, parsley, nuts, celery, mustard and lemon. Season to taste.

5. Divide turkey mixture into filo cups, serve topped with sliced grapes and reserved celery leaves. 

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Prep 15 mins + Chilling | Cook 10 mins | Makes 10

500 g chicken mince

1⁄2 cup panko crumbs

1⁄4 cup chopped coriander leaves, plus extra

2 green onions, thinly sliced

1 stalk lemongrass, finely grated

1 tbsp fish sauce

2 tsps grated fresh ginger

1⁄4 cup vegetable oil

10 kong bak bao or braised pork buns (available at supermarkets)

1⁄3 cup sriracha

2 Japanese cucumbers, matchsticks


2⁄3 cup whole-egg mayonnaise

1 tbsp fresh lime juice

2 tsps finely grated lime rind


1. In a bowl, combine chicken, crumbs, coriander, onion, lemongrass, fish sauce and ginger. Shape into 10 patties. Chill 10 mins.

2. LIME MAYO In a bowl, combine all ingredients. Set aside.

3. In a large frying pan, heat oil on medium. Fry patties in batches, 2 mins each side, until golden and cooked through. Drain. 

4. Meanwhile, steam or microwave buns following packet instructions.

5. Top with patties, a dollop of lime mayo, cucumber and a drizzle of sriracha, plus a sprig of coriander.

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Try with sweet chilli sauce or hot sauce for dipping.


Prep 15 mins | Cook 25 mins | Makes 32

2 zucchinis, peel into ribbons

1⁄4 cup chopped mint leaves

1 tbsp extra-virgin olive oil

4 sheets frozen puff pastry

1 egg, whisked

225 g packet haloumi, grated

1⁄2 cup grated parmesan


1 cup mint leaves

1⁄4 cup extra virgin olive oil


1. Preheat oven to moderate, 180 C. Line two oven trays with baking paper.

2. In a bowl, toss zucchini, mint and oil. Season to taste.

3. Arrange two sheets of pastry on serparate baking pieces. Brush each lightly with egg. Scatter each sheet with half the grated haloumi.

4. Arrange a single layer of zucchini slices lengthways on top of cheese, using smaller slices to fill gaps. Top with remaining pastry sheets, brush lightly with egg.

5. Cut each pastry stack into 8 x 3-cm strips. Cut each strip in halves to form 16 pieces. Working from the centre outwards, carefully twist each strip. Arrange on trays.

6. Sprinkle twists with parmesan. Bake 15 to 20 mins until crisp and golden.

7. MINT SAUCE Meanwhile, in a small food processor, pulse mint and oil together until smooth. Season. Serve with twists.

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Save time by using rare roast beef from the deli.


Prep 25 mins + Resting | Cook 25 mins | Serves 8

1 cup milk, warmed

1 tsp dry yeast

1 tsp caster sugar

1 cup plain flour, sifted

2 tsps chopped thyme leaves

Extra virgin olive oil, to serve


3⁄4 cup creme fraiche

1 tbsp wholegrain mustard

1 tbsp chopped chives, plus extra to serve

250 g beef fillet (see tip)


1. Preheat oven to moderate, 180 C. Lightly spray a 24-hole mini muffin tray with oil.

2. In a jug, combine milk, yeast and sugar. Set aside 10 mins until frothy.

3. In a large bowl, combine flour and thyme. Season, then gradually whisk in milk mixture until smooth.

4. Spoon into recesses. Bake 12 to 15 mins until slightly puffed and golden. Transfer to a wire rack to cool.

5. TOPPING Combine creme fraiche, mustard and chives. Season. Heat a frying pan on high. Spray with oil and sear steak 2 to 3 mins, each side, until cooked to taste. Set aside, loosely covered, 5 mins. Thinly slice.

6. Serve crumpets topped with a little mustard, creme fraiche and a slice of beef. Drizzle with oil and sprinkle extra chives over.

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Save time! Replace plum sauce with readymade hoisin sauce


Prep 20 mins | Cook 25 mins | Makes 24

700 g can whole plums in natural juice

1⁄3 cup brown sugar

2 tbsps soy sauce

1 tsp five-spice powder

1⁄2 tsp chilli powder

1 tbsp grated orange zest

500 g Chinese barbecued duck, meat removed, shredded

24 popiah skins (try Joo Chiat Popiah or Mr Popiah)

2 Japanese cucumbers, seeded, matchsticks

6 green onions, matchsticks


1. Preheat oven to moderate, 180 C.

2. Drain plums, reserving 1 tbsp juice. In a medium saucepan, bring combined plums, reserved juice, sugar, soy, five-spice and chilli to boil on medium. Reduce heat to low. Simmer 12 to 15 mins until reduced to 11⁄2 cups. Stir in zest. Transfer to a bowl to cool.

3. Place duck meat on an oven tray, cover with foil. Bake 15 mins until warmed through.

4. Spread each popiah skin with 1 tbsp plum sauce. Top with duck, cucumber and onions. Roll up to enclose. Secure with skewers to serve.