Beetroot & Duck Pâté Puff Pastry Rounds

These delightful little canapés are the perfect go-to recipe for entertaining – rich in flavour and texture, the flaky, golden puff pastry rounds are the perfect vehicle for a quenelle of your favourite duck pâté on top of an earthy, tangy beetroot relish! They’re super easy to make, and very, very more-ish!

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 45
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 (445g packet) Carême All Butter Puff Pastry, defrosted
150g cooked beetroot
¼ red onion
Zest ½ orange
1 tsp thyme leaves (+ more to serve)
2 tsp apple cider vinegar
300g duck liver pâté.

Method

For the bases

Preheat oven to 200℃ fan-forced (220℃ non-fan).
Unroll the thawed pastry and place onto a floured benchtop. Using a 5.5-6cm round cutter, cut disks of pastry. Re-roll the remaining pastry and cut as many disks of dough as possible.
Place the disks on two lined baking trays and place cookie cutters on the corners of each baking tray (to hold up the second tray). Top each with a second baking tray, then place into the oven to bake for 12-15 minutes, or until golden. Remove from the oven and set aside to cool completely.

For the topping

Place the beetroot, onion, orange, vinegar and olive oil in a food processor, then pulse the mixture until very finely chopped (but not pureed). Set aside in the refrigerator until ready to serve.
When ready to serve, add a dollop of the beetroot relish to the top of the pre-baked pastry rounds, top with a teaspoon of duck liver pate and finish with fresh thyme leaves.