As part of our series on Christmas parties, we were have been blogging about our preparation. We mentioned that some foods can be prepared in advance to try and ease meltdown on the day. Taking our own advice, Keith made these wonderful canapes, which can be easily warmed in the oven on the day. We have been privileged to have holidayed in the Caribbean a few time and these spicy snacks are inspired from our travels.
Makes about 30 patties
- 300g cream cheesean
- 2 tbsp cumin seeds
- 600g plain flour
- 300 wholemeal flour
- 120g semolina
- 500g lean lamb mince
- 1 sweet potato (200g) peeled and grated
- 1 large red pepper de-seeded and finely chopped
- 1 large onion, finely chopped
- Cooking spray
- 1 tbsp curry powder
- 1 tbsp Worcester sauce
- Sift flours together into a large mixing bowl
- Add cumin seeds and semolina
- Rub together with cream cheese until it is all mixed
- Pour in 360ml of warm water and combine the mixture with your hands to make a ball of dough
- Knead the dough on a lightly floured surface for 3 minutes.
- Wrap in cling film and leave in the fridge for half an hour
- Heat a pan and add the mince. Cook until browned.
- Drain any excess liquid from the mince and set to one side
- Return the pan to the heat and add the cooking spray.
- Fry the onion, pepper and sweet potato together until soft.
- Add curry powder and Worcester sauce.
- Add the cooked mince, season and stir well.
- Let the mixture cook on a medium heat for seven minutes stirring occasionally to avoid burning.
- Roll half the dough onto a surface until it is about 4mm thick.
- Cut the rolled dough with a 6cm cutter
- Roll each disc a little and place a heaped tablespoon full of the filler in the centre.
- Brush the edge with milk, fold in half and seal with a fork. Use a skewer to prick two holes in the top to allow venting.
- Repeat with the rest and bake in the oven for 25 minutes at 190C for 25 minutes.