This has been on my bucket list for a long time – 3 canapes made with the same dough – Forminhas, Fish Cones and Cheese Rolls

Here are the ingredients and steps to make this recipe!
2 cups sifted Flour
4 tbsps cold Butter
1 Egg (optional)

1 cup Warm Water

Oil for brushing tart shells, cones and tubes

Vegetable Filling
Salted Water
1/2 cup cubed Potatoes
1/2 cup diced Carrots
1/2 cup frozen Peas
Salt and Pepper
1/4 cup finely diced Onion
1/4 cup Parsley
3 tbsps Mayonnaise

Tuna filling
120 gms drained canned Tuna
Salt & Pepper
1 tbsp Mustard
1 tbsp Parsley
I tbsp diced Spring Onion
1 tbsp finely diced Red Pepper
2 tbsps Mayonnaise

Cheese & Smoked Salmon filling
2 tbsps Cream Cheese
1 tbsp fresh Dill
1 tbsp finely chopped Smoked Salmon

To bake the canapés, I’m going to use the following tools
Tart Shells
Cones
And Cannoli tubes

Prepare the dough by rubbing in the cold butter to form a breadcrumb like dough

Add the warm water and knead to make a supple dough and allow it to rest for at least 30 mins covered

Prepare the vegetable filling by cooking the potatoes first, followed by the carrots and then the peas

Allow to drain and cool

Once completely cool add the salt, pepper onion, parsley and mayonnaise and mix well

Prepare the tuna fish filling by adding salt & pepper followed by the mustard, parsley, spring onion, red pepper and mayonnaise, mix well and keep aside

Prepare the cheese filling by whipping the cream till it’s soft, add the dill and smoked salmon and keep aside
Flour your work surface and divide the dough
Roll out a portion till it’s a few mm thick
Using a cookie cutter, cut out a few circles
Using some oil and a brush, to grease the inside of a tart shell and then just press the cut out circle into the mold for the Forminhas and print the bottom with a fork
Repeat the same process for the cheese rolls but this time to grease some canolli tubes and roll the circles over the tube and press down to seal where they overlap
For the fish cones, roll out the rough but cut it in strips about an inch wide

Grease a cone, grab a strip and just wrap it around the cone, slightly overlapping.
Press it down to keep it together
Whatever combination of canapés you want to make, get them on a baking tray and bake in a preheated oven at 350 degrees
If the tarts start ti bubble you can just prick it with a fork or knife
The forminhas shells or tarts will cook faster so I will remove them and let the others go a bit longer in the oven
Once cool, if you don’t plan to use them right away, you can store them in a stainless steel container for freshness
The tarts are very easy to unmold, for the cones just twist in a circular motion
And do the same with the cannoli tubes.
When ready to serve, get the tuna fish filling into a piping bag fitted with a large tip and do the same for the cream cheese using a tip that’s just as large as the canolli tube
To assemble spoon the vegetable filling into the forminha cases and pipe the fish filling and the cheese in the cones respectively

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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.

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