Create a little entertaining magic with a canape that is rich in flavour and has all the texture! Scoop a quinelle of your favourite duck pate, place it onto dollop of earthy beetroot relish on a suppressed puff pastry base, and voile a new crowd pleasing favourite.
Beetroot & Duck Pâté Puff Pastry Rounds
Serves: 45
Skill Level: Easy
Ingredients
- 445g pack Carême All Butter Puff, defrosted
- 150g cooked beetroot
- 1/4 red onion
- Zest 1/2 orange
- 1 tsp thyme leaves (+ more to serve)
- 2 tsp apple cider vinegar
- 300g duck liver pâté
Method
- Unroll the thawed pastry and place on a floured benchtop. Using a 5.5-6cm round cutter, cut disks of pastry from the dough. Re-roll the remaining pastry once and cut as many disks of dough as possible. Place disks on two lined baking sheets and place cookie cutters in the corners of each baking sheet. Top each with a second baking sheet and bake the discs for 12-15 minutes until golden. Then remove from oven and set aside to cool completely before topping and serving.
- TIP: You can prepare these 1-2 days before and store them until ready to serve in an airtight container on your benchtop.
- Place beetroot, onion, orange, vinegar and olive oil in a food processor and pulse mixture until very finely chopped (but not pureed). Set aside in the refrigerator until ready to serve.
- When ready to serve, add a dollop of beetroot relish to the top of the pre-baked all butter puff rounds, top with a teaspoon of duck liver pate and finish fresh thyme leaves.
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