One-tray 4 Delicious Appetizers To Impress Your Guests! 😍 | Quick & Easy Appetizers

Here's how to make 4 last-minute appetizers to impress your family and friends, and make your dinner party a hit! 😍

• Vol-Au-Vent With Chicken & Mushrooms;

4 sheets puff pastry
1/2 chicken breast
7-8 mushrooms
1 tablespoon butter
100 ml heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper

To seal the dough;
Egg white

For the top;
Egg yolk

• Cheese-Stuffed Roasted Red Peppers;

2 red peppers
200 g curd cheese
1-2 tablespoons olive oil
1/2 teaspoon black cumin seeds
1/4 bunch dill
1/4 teaspoon salt

• Sausage Phyllo Rolls;

1 sheet pyhllo dough
2 jumbo sausages

To stick the dough;
Egg white

• Salami and Cheese Canapé;

Leftover puff pastry
2 turkey salami
2 beef salami
4 mozzarella balls

Here's how

Start by placing parchment paper on your baking tray.
Take 4 puff pastry sheets at room temperature, place them on a cutting board, and create circles by pressing in the center with a ring. Arrange them on the baking tray.
Cut the remaining puff pastry again with the ring, and using a smaller glass, create smaller circles in the centers of the larger circles.
After removing the rings, set aside the small circles from the centers.
Brush the edges of the larger puff pastry circles with egg white. Then stick the other circles on top. Use a fork to make holes only in the centers. Complete by brushing the edges with the separated egg yolk.
Place the small circles removed from the center of the puff pastries on the parchment paper.
Cut red peppers in half along the middle. Clean the inner parts of the peppers.
Place jumbo sausages side by side along the edge of the dough and roll them into a cylinder. Brush with egg white to stick. Slice them about 1 cm wide. Stick the prepared dough-wrapped sausages onto skewers, brush the outer part with egg yolk, and place them on the tray.
Our 4 snack recipes are ready to go into the oven. Bake in a preheated oven at 180 degrees Celsius for approximately 25 minutes.

For filling:

*Prepare creamy mushroom chicken to fill the vol-au-vents. Heat your pan and add diced half chicken breast. After turning the chicken pieces for 1-2 minutes, add the diced mushrooms and continue to sauté together until the mushrooms absorb their juice. Add butter, salt, and ground black pepper, and cook for an additional 2-3 minutes. Finally, add the cream and cook for another 2-3 minutes before removing from the heat.
*Prepare a cheesy filling for the peppers. Mix chopped dill with curd cheese, add cumin seeds, salt, and olive oil.

After the snacks come out of the oven, fill the vol-au-vents with the creamy mushroom chicken, pressing a bit on the puff pastry. Then fill the peppers with the cheesy mixture.
Prepare the canapés as desired. We used salami and cheese.
Enjoy!

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