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Smoked Chicken Salad with Carrot Jam in Pastry Cup

Try this impressive and delicious canapé from the Stix Catering menu for your next dinner party.


  • 200g smoked chicken breast

  • 50g whole egg mayonnaise

  • 2 sheets puff pastry

  • Carrot Jam

  • 400g grated carrot

  • 50ml freshly squeezed orange juice

  • 50ml white wine vinegar

  • 40g castor sugar

  • 1 tbls mustard seeds (brown)

  • 2 tbls vegetable oil


  • 1.

    Cut the puff pastry sheets in half. Use rolling pin to flatten out and when very thin, cut out circles of puff pastry one-third larger than the size of mini muffin tin moulds.

  • 2.

    Spray the bottom of the muffin mould tin with oil.

  • 3.

    Place the puff pastry circles over the top of the moulds. Place another tin over the top of the puff pastry to stop the pastry from rising and cook in a 150C oven for 10 minutes.

  • 4.

    Grate the smoked chicken and add the mayonnaise to bind. Place generous amounts of chicken salad into each pastry cup and garnish with carrot jam on top.

  • Carrot Jam:

  • 1.

    Heat oil and fry mustard seeds till popping. Add carrot and fry for 10 minutes.

  • 2.

    Add juice, sugar, vinegar and cook out, stirring constantly until all liquid is reduced and carrot starts to become transparent.


David’s tip: You can roll puff pastry through a pasta maker to flatten out.

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