The vegan range starts with Pidy’s deliciously eye-catching Veggie Cups - carrot, beetroot, spinach and grilled onion. They’re made with palm free oil, natural flavours and colours for perfect vegan canapés every time.
12 x Pidy Veggie Cups
200g closed cap mushrooms, finely chopped
50g olive oil
24 x small wild mushrooms such as Girolles or Enoki
12 x blanched asparagus spears (2-3cm)
12 x marinated baby artichoke hearts pieces (2-3cm)
12 x sundried tomato strips (5mmx1cm)
Sweat off the onions in the oil until transparent, add the chopped closed cap mushrooms and sweat off until almost all the moisture has evaporated, season this with salt and pepper.
Pipe the mushroom/onion mix into the bottom of each cup, fry off the other wild mushroom pieces in olive oil and a pinch of salt, place two pieces of mushroom on the duxelle along with a piece of artichoke.
Push one spear of asparagus into the duxelle and finish with a strip of the tomato.
Garnish with baby basil if you wish.
For more recipes download our pastry collection magazine