Mushroom

Saute diced brown mushrooms in a little butter Add soy sauce
Worcestershire sauce crushed garlic mushroom stock chopped chives and sour cream Add to base mixture with salt and pepper to taste Store for up to 24hours in refrigerator until required

Yield 300g

Leek Mushroom Red Pepper and Corn

Saute the leek and capsicum in a little butter until soft after the leek softens add diced mushrooms Add small can creamed corn chopped parsley and cheese Add to base mixture with salt and pepper to taste Store for up to 24hours in refrigerator until required

Yield 350g

Leek and Corn

Saute the leek in a little butter until soft add corn garlic seeded mustard and cheese Add to base mixture with salt and pepper to taste Store for up to 24hours in refrigerator until required

Yield 350g

Corn and Chive

Combine a corn relish with sour cream curry powder/ or a few drops of Tabasco to taste and chives Store for up to 24hours in refrigerator until required

Yield 500g

Savoury Egg

½ quantity of  prepared White sauce
3 hardboiled eggs chopped
1 tablespoon fruit chutney
1 teaspoon curry powder
2 chopped spring onions
½ cup grated cheese

Combine the above ingredients in a saucepan over moderate heat Add base mixture with salt and pepper to taste Store for up to 24hours in refrigerator until required

Yield 400g

Avocado Tomato and Cheese

Peel avocado stone and dice then sprinkle with a little lemon juice add tomato grated tasty cheese and Chilli and Garlic Sauce
Add to base mixture with salt and pepper to taste Store for up to 24hours in refrigerator until required Sprinkle with extra cheese and freshly chopped parsley prior to heating cases if desired
If not making vegetarian – 2 rashers sauteed diced bacon can be added

Yield 400g

Creamy Coconut Vegetables

½ quantity of prepared White sauce
Any vegetables will do but those suggested improve flavour and presentation
1 ½  cups of mixed diced vegetables( sliced baby corn broccoli red capsicum spring onion and mushroom)
1 teaspoon oil
1 dessertspoon Masterfoods Thai Food Base
½  teaspoon curry powder
¼  teaspoon turmeric
2 tablespoons Nestle Coconut Powder

Saute vegetables until soft in oil Add Thai base curry powder and tumeric
Add base mixture Coconut Powder salt and pepper to taste Store for up to 24hours in refrigerator until required

Yield 380g

Minted Beetroot

½ quantity of prepared White sauce
1 tablespoon Masterfoods Mint Jelly
2 cloves crushed garlic
2 tablespoons sour cream
1 tablespoon finely chopped mint
1 teaspoon chopped parsley
1 cup well drained finely chopped Watties beetroot

Add to base mixture with salt and pepper to taste Store for up to 24hours in refrigerator until required Decorate with mint sprig for serving
This may require thickening if beetroot is not well drained

Yield 400g

Kumara and Orange

2 ½ cups pre-roasted kumara
1 teaspoon Masterfoods grated green ginger
Zest of 1 orange
1 teaspoon soy sauce
1 teaspoon honey
1 teaspoon Masterfoods Sweet Thai Chilli Sauce

Mash ingredients together Store for up to 24hours in refrigerator until required Pipe into cases

Yield 450g

Olive and Tomato Filling

1 tablespoon olive oil
1 chopped onion
1 crushed clove garlic
1 small zucchini chopped
½ cup semi sun-dried tomatoes
1/3 cup chopped black olives
2 tablespoons chopped fresh basil

Heat oil add onion garlic zucchini and cook for approx 3 mins Add semi sun-dried tomatoes olives and basil Store for up to 24hours in refrigerator until required

Yield 240g

Creamy Minted Pea

½ quantity of  prepared White sauce
1 cup of thawed frozen green peas
1 tablespoon Masterfoods Mint Jelly
Masterfoods Chilli powder to taste
2 finely chopped Spring onions
1 teaspoon Masterfood Djion Mustard

Process peas in food processor with Mint Jelly and Chilli powder until smooth Place in saucepan with base mixture and add Spring onions and Djion Mustard Season with salt and pepper to taste Store for up to 24hours in refrigerator until required

Yield 300g

Red Pepper Feta and Spinach

½ quantity of  prepared White sauce
½ a red capsicum
½ cup cooked well drained English spinach
¼ cup crumbled fetta cheese
1 clove crushed garlic

Chargrill skin side up ½ a red capsicum until black(or purchase ready made from the supermarket deli section) Dice capsicum
Add spinach crumbled fetta cheese garlic and basil Add to base mixture with salt and pepper to taste Store for up to 24hours in refrigerator until required

Yield 350g

Blue cheese and Fresh Date

½ quantity of prepared White sauce
100g Blue Vein Cheese
½ cup chopped fresh pitted dates

Combine Blue Cheese and dates Add to base mixture Mix well
Store for up to 24hours in refrigerator until required Fill cases and top with extra chopped fresh pitted date

Yield 360g

Blue Vein and Apricot

100g Blue Vein Cheese
100g cream cheese
½ teaspoon crushed green peppercorns
2 teaspoons chopped basil
4 tablespoons diced Angas Park dried apricots
Black olives for garnish

Combine cheeses peppercorns basil and dried apricots Store for up to 24hours in refrigerator until required Garnish filled cases with slivers of black olives

Yield 280g

Spicy Eggplant

1 small onion
1 medium diced eggplant
1 clove crushed garlic
1 teaspoon mild curry paste
1 teaspoon cumin
1 cup chopped de seeded tomato flesh
½ cup plain unsweetened yoghurt
1 teaspoon John West coriander

Saute onion and eggplant in two tablespoons olive oil until soft and golden
Add garlic curry paste and cumin Cook two minutes to release aroma
Add tomato flesh yoghurt and coriander If required thicken mixture with 1 teaspoon cornflour in a little water Store for up to 24hours in refrigerator until required

Yield 350g

Cheesy Vegetable (6 large 100ml Vol au vent cases)

Quantity White sauce
1 tablespoon oil
1 small onion
150g baby mushrooms sliced
1 cup drained corn kernels
1 small red pepper chopped
1 cup peas
½ cup grated tasty cheese

Heat oil and cook onion until soft add mushrooms corn and pepper and cook until mushrooms are soft drain and cool Add to mixture with cheese salt and pepper to taste Store for up to 24hours in refrigerator until required Sprinkle with chopped parsley to serve

Yield 850g