Festive Potato, Spinach and Celeriac Pancake Canapes

Canapés are a very popular choice for early evening events and of course as a prelude to longer meal occasions.  We make a lot and are always evolving the range in our repertoire.  Recently we have adapted a rarebit style recipe to do our own mini rarebit using the wonderful smoked pancetta from Jaquest the smokehouse in Bolsover (well worth a visit) and Henderson’s relish.  We are calling this Hendo’s Relish and it was a bit inspired by The Everly Pregnant Brothers the sensational Sheffield Ukulele band who in one of their songs eulogise the virtues of Henderson’s relish over the imitator that is Worcester Sauce.

This week we made a canapés which struck me as suitable for the upcoming festive season, the green of spinach and red of peppers recalling the holly and ivy?  It’s a bit like a mini roulade style but designed to have less volume so that its easier to roll up tightly.  I have written a recipe for this and although it requires some preparation it has the advantage of this all being possible in advance (or the day before) to ensure your guests don’t miss the host.

The finished product

The finished product

For the pancakes:
250 g peeled potatoes
250 g peeled celeriac
150 g spinach
4 tablespoons plain flour
2 eggs, beaten
50 ml double cream
50 ml milk

Cut the potatoes and celeriac into cubes. Place in boiling water for 12-15 minutes, or until tender. Quickly steam the spinach, squeeze out any excess water and chop finely.  Add to the potatoes and celeriac and mash until smooth. Place in a clean pan for a few seconds to dry out. Allow to cool before adding the flour, eggs, cream and milk. Beat thoroughly until smooth and then add lots of salt and pepper.


Spreading the mixture onto baking parchment

To make the pancakes spread the mixture with a pallet knife onto baking sheets (sized approximately 30cm by 25cm) lined with baking parchment.  Aim for a thickness of between half and ¾ cm depending on the consistency of your mixture. Cook for 10-12 minutes in an oven at 160 degrees Celsius (320 degrees Fahrenheit).  After cooling the pancakes can be rolled as below or stored between sheets of greaseproof paper in the fridge until required.

Filling the pancakes:
200g cream cheese
100 g red pepper slices, skin blackened and removed (can used ready prepared from a tin)
50 g rocket

Cream cheese spread, peppers on top awaiting rocket

Still on the baking sheets cut the sheet into two lengthways to form two rectangles and then spread with cream cheese.  Lay a strip of red peppers down the length of each, season and add a line of rocket.
Then carefully roll up as tightly as possible using the baking parchment to help form a neat roll.
The rolls will keep happily overnight in the refrigerator.  To serve slice across the roll into rounds and present as you wish.