Serves 6-8 people
Shortcrust Hors d’oeuvre base:

200 g wholemeal flour
100 g butter
5 g salt
10 ml water (approx)
Topping 1: Egg mayo/Egg:

2 eggs
1 tbsp mayo
½ tsp mustard
1 caper for each Hors d’oeuvres
Topping 2: Ikura Butter:

2 tbsp Ikura (salmon roe)
3 tbsp butter
Topping 3: Tomato Sardine Butter:

½ small canned tomato sardine
1/8 cup butter
accompaniments and garnish:

tomato slice
coriander leaves

สูตรอาหารของ
Michele Lean

Kiddy Hors d’oeuvres

Hors d’oeuvres are simply known as appetizers served before a meal or light snacks. As the name suggests, these Kiddy Hors d’oeuvres are really fast and easy to create, and even your kids can partake in the fun flour-ry activity to make these shortcrust pastries with colorful toppings. Indeed, one of my favorite things to do as a kid was to turn flour + butter into ‘sand’ and this pastry- it’s both play and functional. It incorporates sensory play, encourages quality time (though there’ll be a huge mess), boosts confidence in the child who sees they’ve played a big part in creating this dish. I’ve kept the toppings simple because the pastry is time consuming and you don’t want the kids to lose interest before their tea party.

ความยาก': ปานกลาง

การเตรียม: 50 min
ทำอาหาร: 40 min
ทำความสะอาด: 15 min

ขั้นตอน: 5 ขั้นตอน
14 ส่วนผสม

ความยาก': ปานกลาง
ขั้นตอน: 5 ขั้นตอน
14 ส่วนผสม

Preparation: 50 min
ทำอาหาร: 40 min
ทำความสะอาด: 15 min

Instructions

Prepare the shortcrust Hors d’oeuvres base
- Combine flour and cold butter with finger tips using rubbing / sable method
- Once the mixture resembles sand, create a well in the flour mixture
- Put in salt and beaten egg and mix well. Once COmbined, put in water, add as necessary. It should be damp but not sticky.
- Roll into a burger patty shape, cover in cling wrap and place into the fridge for a minimum of 20 minutes.
- Take out of the frige and roll out into 1/2 cm height
- Set oven to 180 °C

Cut dough into sapes
- Use cookie cutters/shot glasses to cut out shapes
- Place on baking sheet
- Poke holes in the shortcrust base with a fork
- Cover with a sheet of baking paper, puting weight on the paper. (we used baking pans and trays)
- Bake for 5-10 minutes and remove from oven, taking off top baking sheet and leave to cool

Prepare the egg mayo/egg salad
- Boil eggs till hardboiled - out of fridge, for approximately 8-9 minutes.
- Mash eggs up and combine with mayo and mustard
- Refrigerate until needed
- Insert into a piping bag or case and pipe onto Hors d'oeuvres base and add a caper on top
- Refrigerate until needed

Prepare Ikura butter
- Shave cold butter with a butter shaver or knife
- Place with butter on the Hors d'oeuvre base
- Top with Ikura
- Refrigerate until needed

Prepare tomato sardine butter
- Mash the sardine
- Combine with softened butter
- Refrigerate immediately
- Scoop onto Hors d'oeuvre base with a small spoon
- Top with a slice of cherry tomato and coriander leag
- Refrigerate until needed