Ingredients

  • 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

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Recipe Courtesy of
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.
  • Medium
  • 50 min
  • 40 min
  • 15 min
  • 5 steps
  • 14 Ingredients
  • Medium
  • 5 steps
  • 14 Ingredients
  • 50 min
  • 40 min
  • 15 min

Instructions

  1. 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
    Prepare the shortcrust Hors d’oeuvres base


  2. 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
    Cut dough into sapes


  3. 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 the egg mayo/egg salad


  4. 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


  5. 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


Plate and Serve!

Place all three types of Hors d’oeuvres onto plate and serve.

Plate and Serve!

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Ingredients
  • 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

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