Lanzarote's bilingual magazine

Tartlets and vol-au-vents

Tartlets and vol-au-vents make impressive-looking canapés ideal for special occasions and parties this Christmas

For easy-to-prepare, eye-catching appetizers, look no further than tartlets, mini quiches and vol-au-vents. They make the ideal base as they can be baked in advance in any size or shape you choose. As for fillings, let your imagination run wild with sweet or savoury options that show off your creativity.

Make your own or opt for one of the many ready-made pastry packets available at most supermarkets. If you’re really short on time, many shops sell pre-baked pastry cases. All you have to do is fill (use a piping bag for neat results) and serve!

Here are some suggested fillings to get you started.

Smoked fish

  • smoked salmon
  • smoked cod
  • anchovies
  • chives
  • cream cheese

Chop all the ingredients and either mix them all together with the cream cheese or prepare separate fillings of just salmon or just cod. Remember to keep a strip of each to decorate. Garnish with a sprinkling of freshly chopped chives.

Guacamole and roast chicken

  • guacamole
  • grilled chicken
  • Tabasco

Chop the chicken and mix it with the guacamole. Add a few drops of hot sauce to taste.

Hummus with grated carrots

  • hummus
  • 1 carrot
  • olive oil
  • La Vera paprika

Fill the tartlets with the hummus, add a drizzle of olive oil, sprinkle with paprika and decorate with grated carrot.

Crab (or surimi crab sticks)

  • shredded crab (or surimi sticks)
  • mayonnaise
  • caviar (or similar)

Mix the crab or chopped surimi with the mayonnaise. Fill the tartlets and garnish with caviar on top.

Tartaletas y volovanes

Mushrooms au gratin

  • 5 mushrooms
  • grated cheese for gratin
  • 2 cloves of garlic
  • fresh parsley

Sauté the finely chopped mushrooms with the garlic and a little parsley. Fill the tartlets with the mushrooms and top with cheese. Place under the grill until golden.

Iberian pork and caramelised onions

  • Iberian pork
  • caramelised onion

Cut the pork into strips and lightly sauté so until they take on a little colour but don’t overcook. Fill the tartlets with the Iberian pork and top with caramelised onion.

Goat’s cheese and tomato jam

  • tomato jam
  • goat’s cheese

Fill the tartlet with goat’s cheese and top with a spoonful of homemade or readymade jam.


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