Festive spoons
From Sainsbury'sGreet guests with moreish pastry spoons - make the fillings the day before.
Serves: Makes 32
Preparation time: 5 Minutes
Cooking time: 5-10 Minutes
Ingredients
For Kentish smokie spoons
250g Sainsbury’s smoked mackerel
1 Sainsbury’s Woodland egg, hard-boiled and peeled
1⁄2 bunch spring onions, finely sliced
150ml Sainsbury’s half-fat crème fraîche
1 tablespoon horseradish sauce
2 teaspoons wholegrain mustard
16 x Sainsbury’s Taste the Difference pastry spoons
1⁄2 x 25g pack Sainsbury’s fresh chives, snipped
For creamy artichoke spoons
1 x 250g Ingredients for Cooks artichoke hearts, drained
60g Sainsbury’s mayonnaise
50g parmesan, finely grated
16 x Sainsbury’s Taste the Difference pastry spoons
Method
For the Kentish smokie spoons.
Peel the skin from the mackerel and flake the flesh into a bowl, removing any bones.
Chop the egg and add to the bowl, along with the spring onions, crème fraîche, horseradish sauce and wholegrain mustard. Mix to a coarse consistency.
To serve, place 1 teaspoon of the mixture on each pastry spoon and sprinkle with chopped chives.
For the creamy artichoke spoons.
Preheat the oven to 180°C, fan 160°C, gas 4. Place all the filling ingredients in a food processor; whiz until coarsely blended.
Season. Fill spoons and bake for 5-10 mins until warmed through then serve immediately.
