Charred Red Pepper Canapes

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Little drop scones flavoured with rosemary, topped with roasted red pepper slices and crispy, crunchy sage leaves, are tempting bite-size morsels for easy entertaining.

PREP TIME 30 minutes
COOK TIME 30 minutes
SERVES 16 mini quiches

Ingredients

  • 1 red pepper, thinly sliced
  • 16 small sage leaves
  • 1 tbsp olive oil
  • 115g self-raising flour
  • 1/2 tsp baking powder
  • 1/2 tsp finely chopped fresh rosemary leaves
  • 1/2 tsp sea salt
  • Generous grinding of black pepper
  • 50ml OGGS Aquafaba
  • 100ml dairy-free milk, plus extra if needed (we love Oatly)
  • 150g dairy-free cream cheese (we used Koko)

Method

1. Preheat the oven to 220°C/200°C if you’re using a fan oven/gas mark 7.
2. Put the red pepper slices and the sage leaves on a baking tray. Drizzle over the oil and toss them to coat well, spreading them out evenly. Season with a little salt and pepper before roasting for 4-5 minutes. When the sage leaves are crisp, remove them from the tray and set aside. Let the peppers roast for another 10-15 minutes, until they start to char around the edges. Remove and set aside.
3. While the pepper and sage cook, mix the flour, baking powder, rosemary and seasoning together in a large bowl. Measure the OGGS Aquafaba into a measuring jug. Using a stick blender, whizz it in the jug for about 1 minute ‘til the Aquafaba looks pale and frothy. Use a rubber spatula to make a slight hollow in the middle of the flour, pour in the frothy OGGS Aquafaba, half of the milk and begin to fold everything together. Slowly pour in the rest of the milk, whilst continuing to fold, until you have a thickish batter. Don’t worry if it has a few small lumps.
4. Heat a non-stick frying pan over a medium-high heat. When nice and hot, lower the heat to medium, very lightly oil the pan, then carefully drop in a tablespoon of the batter, into neat round shapes. Cook a few in your pan at once. Cook for 2-3 minutes or until the scones start to set. Flip them over and cook for 1 1/2-2 more minutes, until cooked and browned. Remove from the pan, pop onto a board and repeat until there’s no batter left.
5. Mash the vegan cream cheese in a bowl using the back of a fork.
6. When ready to serve, put a little dollop of the cream cheese onto each drop scone, stack up a pile of red pepper slices and top each bite with a crisp sage leaf. Serve warm or cold, both are delicious!

Top Tips

Add an extra kick to the drop scones by stirring a pinch of dried chilli flakes into the batter mix.

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