FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE TOASTED COCONUT,APYURA PREMIUM SPREAD NATKHAT CHATPAT
Baking Temp Details
Short Recipe Description
Melt in mouth crispy canapes are filled with spicy,tangy vegetable filling and chatpata corrander mint flavored cheese sauce is drizzled on it.
For short crust pastry:
175 gm flour
113 gm butter (cubed and chilled till very cold)
½ tsp salt
½ tbsp powdered sugar
2 tbsp ice cold water (plus 1 tbsp if needed)
6-7 drops Fab toasted coconut oil soluble essence
½ cup boiled sweet corn
½ cup paneer tikka pieces (chopped)
¼ cup capsicum
1 tbsp fresh coconut (grated)
½ tsp red chilli powder
Salt as per taste
¼ cup grated cheese (grated)
1 medium size onion
1 medium tomato
2 tbsp oil
2 tsp butter
2 tsp all purpose flour
½ cup coriander leaves
10-12 mint leaves
Salt as per taste Cheese sauce
¼ cup processed cheese (grated)
2 tbsp milk
1 tbsp Natkhat chatpat apyura premium spread
For short crust pastry:
Whisk together the flour, sugar & salt, transfer mixture onto your kitchen counter.
Dump the cold butter on the flour. Toss the pieces in the flour so that the flour coats it.
Using the bench scraper briskly cut the butter into the flour till mixture resembles bread crumbs.
Add Fab toasted coconut oil soluble essence in cold water.
Make a well in the middle of the flour. Take 2 tbsp cold water and pour into the well. Gently gather the flour into the water using your finger tips. The dough will began to come together.
Divide the flour mixture Into 2 portions.
Smear each portion gently once across the counter with the heal of your hand. Gather it back, the pastry will be smoother now.
Flatten, wrap well in cling fill and refrigerate for at least ½ an hour.
Flour your counter very lightly. Gently roll out the pastry about 3-4 mm thick. Dock it with docker, cut out circles.
Slip them in gently into the tart moulds.
Place on the parchment lined baking sheet, cover with cling fill and refrigerate.
Pre-heat oven to 180℃
Remove cling fill, place squares of foils inside the cups, put some kidney beans to weigh them down and bake for 15-20 min or till light golden and crisp @180oC.
Put oil in a pan and heat it.
Add onions and cook it for 3-4 min.
Add tomatoes and cook it for next 4-5 min.
Add paneer tikka pieces, boiled sweet corn & cheese in it. Mix it well.
Add fresh coconut and capsicum. Mix it well.
Add red chilli powder and salt. Mix it well
Filling is ready.
In a medium size sauce pan over medium high heat, add the butter and melt.
Whisk in the flour and slowly whisk in the milk.
Add in the cheese and mix until cheese is melted.
Take coriander leaves, mint leaves and salt in mixer grinder jar and make a fine paste of it.
Mix coriander and mint paste in cheese sauce.
Add Natkhat chatpat apyura premium spread in cheese sauce.
• Spread 1 tsp Natkhat chatpat apyura premium spread in each canapé.
• Fill the canapés with filling.
• Drizzle cheese sauce on canapés