Christmas Party Canapés! Cheese and Celery Pinwheels (Whirls)


Christmas Party Canapés! Cheese and Celery Pinwheels (Whirls)


Christmas Party Canapés! Cheese and Celery Pinwheels (Whirls)

I have fallen in love with canapés and small bites this year, and I am convinced that all you need is a table filled with tasty canapés, both savoury and sweet, and then a “sit-down” meal is not required. It all started with my special Thrifty and Organic menu for December at the beginning of the month, where I shared recipes for FIVE fabulously festive small bites and nibbles that comprised:

Verrines of Brussels Sprout Velouté (Creamy Brussels Sprouts Soup)

Mini Yorkshire Puddings with Spiced Red Cabbage and Ham

Stilton and Walnut Open Danish Sandwich Toasts with Cranberry Relish

Mini Soda Bread Scones with Smoked Salmon and Chive Cream

Mini Clementine Jelly Trifles


Christmas Party Canapés! Cheese and Celery Pinwheels (Whirls)

Leading on from those canapé recipes, today’s offering for Cheese and Celery Pinwheels (Whirls), made with an ingredient I also love, Fenland Celery, as well as some nutty Gruyère cheese, will also sit very nicely on the buffet table this Christmas and New Year. These wee pinwheels (or whirls) are a breeze to make and they always disappear very quickly. They are based on another recipe I often make, that encases chopped celery inside a cheesy scone mixture, as based on a recipe from the lovely National Trust book called Teatime Baking Book: Good Old-fashioned Recipes; but, today’s recipe is for much daintier morsels that has cream cheese and Dijon mustard added for a an unctuous filling.


Fenland Celery

Fenland Celery

I know Fenland Celery very well, as my paternal grandmother came from East Anglia where it is grown, and I remember many a Sunday tea time table set out with sandwiches, cake, salad, pickles, scones and an old “celery vase” filled with Fenland celery, when it was in season. This delicious celery has has become the first English vegetable to earn Protected Geographical Indication (PGI) status from the European Commission, joining an exclusive club of quality British food products. It is grown using traditional celery growing methods in the rich peaty soil of the Fens, but has quite a short growing season from October to December.


Fenland Celery

I have used this celery before on Lavender and Lovage, and made a delicious Fenland Celery Soup; when using celery, soup is often the first choice, but, this special vegetable is far more versatile than most people realise, hence my recipe today for the festive season.  I DO like a big vase of fresh celery on the table, it’s crunch and taste brings freshness to a buffet table, but, it is also wonderful when added to soups, stews, casseroles, salads, scones, quiches, pies and tarts, as well as being an essential ingredient in Bolognese sauce.

A Vegetable Jewel in the Crown: Fenland Celery and Fenland Celery Soup Recipe

Fenland Celery Soup

As part of my review package for the delicious Fenland celery I was sent, I was also lucky enough to visit a wonderful little restaurant in Ealing, Charlotte’s Place, where Dom (from Belleau Kitchen) and I tasted and judged their entry into a competition that asked London and East Anglian chefs to create recipes using Fenland celery and Powters Newmarket Sausages.  We were very happy to comply and at the beginning of December we made our way over to Charlotte’s Place to taste their entry, Caramelised Fenland Celery Heart and Powter’s Newmarket Sausage, with Remoulade and Apple Mustard.


Caramelised Fenland Celery Heart and Powter’s Newmarket Sausage, with Remoulade and Apple Mustard

Caramelised Fenland Celery Heart and Powter’s Newmarket Sausage, with Remoulade and Apple Mustard

I can now report back, that Charlotte’s Place won the PGI Heroes competition for the London sector for their Caramelised Fenland Celery Heart and Powter’s Newmarket Sausage, with Remoulade and Apple Mustard recipe, which is very well-deserved and NOT that surprising! Apart from the winning recipe, Dom and I also had the most amazing meal there, and I cannot recommend this restaurant enough – from its cosy dining area, friendly staff and excellent service to the innovative, seasonally inspired menu, it’s a real gem.


Charlotte's Place in Ealing, London

But, back to my recipe for today, it may not be in the same league as chef Ben Achurch’s winning recipe, but in its own way, it is a definite winner for any party catering this festive season, and I have two dozen of these beauties in the freezer already for a bit of fizz and sparkle on Christmas Eve! I hope you enjoy the recipe, if you make it, and do let me know what you think of these wee cheese and celery pinwheels……see you later this week, Karen 


Gruyère cheese

NB: I used some Gruyère cheese that I was given in a recent trip to Avignon, you can read all about my trip here: 

Avignon, South of France with Cheese, Wine, Apples, Nocturnal Picnics & Fine Food


Fenland Celery

Cheese and Celery Pinwheels

Serves 18 to 24
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy

Milk
Dietary

Vegetarian
Meal type

Appetizer, Snack, Starter
Misc

Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion

Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving
Region British

By author

Karen S Burns-Booth

These delightful little cheese and celery canapés are best served with fresh celery sticks and a pinch of celery salt for that extra celery kick. You can also make them larger to accompany soups, stews and salads. (I used Fenland Celery, which is in season between October and December, but use any local seasonal celery you have to hand)

Ingredients

  • 1 x 320g packet ready-rolled puff pastry
  • 4 tablespoons cream cheese (mixed with 1/2 teaspoon Dijon mustard)
  • 4 stalks of celery, very finely diced (I used Fenland celery)
  • 125g Gruyère cheese, grated (or hard cheese of your choice)
  • salt and pepper to taste

Note

These delightful little cheese and celery canapés are best served with fresh celery sticks and a pinch of celery salt for that extra celery kick. You can also make them larger to accompany soups, stews and salads. (I used Fenland Celery, which is in season between October and December, but use any local seasonal celery you have to hand)

Directions

Step 1 Pre-heat oven to 220C/450F/Gas mark 8. Line a baking tray/sheet with baking paper.
Step 2 Carefully unroll the puff pastry and lay it on a floured board.
Step 3 Spread the cream cheese and Dijon mustard over the pastry, leaving a 2.5cm (1″) border all around the edge.
Step 4

Celery Pinwheels

Sprinkle the grated cheese over the top and then scatter the diced celery over. Season to taste with sea salt and freshly ground black pepper.

Step 5 Carefully roll the pastry up like a Swiss roll from the narrow end, so you have a long stuffed roll of pastry, making sure the it’s fairly tight as you roll.
Step 6

Celery Pinwheels

Cut the roll into 1/4″ thick slices and place each slice flat side down on the prepared baking tray/sheet.

Step 7

Celery Pinwheels

Bake for 10 to 15 minutes or until the pinwheels have puffed up and are a dark golden brown. Remove from the oven and cool on a wire rack.

Step 8 Serve just warm as part of a Buffet canapé table with celery salt and fresh celery sticks.
Step 9 These freeze very well – freeze before baking for best results and cook from frozen allowing an extra few minutes to bake them.


Fenland Celery


Fenland Celery


Fenland Celery and Cheese Pinwheels

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