Brush the pastry with a little beaten egg, lay a sausage down one side of a pastry strip, and roll up tightly. Seal the edge. Repeat with the remaining pastry and filling, then transfer to a tray ...

Spicy aubergines in a crisp choux pastry case make perfect veggie canapés. Even better, they can be made in advance and reheated just before serving. Preheat the grill to high. Prick the ...

Aimed at UK catering students, the competition required entrants to use partridge as the main ingredient for their canapés. Mr Zitha's creation, a nod to the French pithivier, an enclosed pie ...