Ploughman's canapé recipe
 Make the pastry cases ahead of time and use everyday ingredients to create a tasty party nibble in minutes. 150g/5½oz plain flour100g/3½oz cold butter, cut into cubes1 free-range egg, beaten 150g/5½oz plain flour 100g/3½oz cold butter, cut into cubes 1 free-range egg, beaten 1 apple, cored, thinly sliced2 tsp lemon juice4 tbsp mayonnaise60g/2¼oz cheddar, cut into small wedges1 celery stick, thinly sliced3 spring onions, thinly sliced6 cherry tomatoes, halved4 tbsp pickle or chutneychopped celery leaves to garnish 1 apple, cored, thinly sliced 2 tsp lemon juice 4 tbsp mayonnaise 60g/2¼oz cheddar, cut into small wedges 1 celery stick, thinly sliced 3 spring onions, thinly sliced 6 cherry tomatoes, halved 4 tbsp pickle or chutney chopped celery leaves to garnish Method For the pastry pulse the flour and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly.Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12-hole muffin tin.Prick the base of the pastry with a fork, and freeze for one hour. Pre-heat the oven to 200C/400F/Gas 6.Bake the pastry cases for 15-18 minutes, or until lightly browned and cooked through.Remove from the oven and transfer to a wire rack to cool. For the filling, coat the apple slices in lemon juice to prevent them from browning.Spoon a little mayonnaise into each pastry case and arrange small pieces of apple, cheese, celery, spring onion and tomato on top.Add half a teaspoon of pickle or chutney and garnish with a few celery leaves. For the pastry pulse the flour and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly. For the pastry pulse the flour and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly. Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12-hole muffin tin. Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12-hole muffin tin. Prick the base of the pastry with a fork, and freeze for one hour. Prick the base of the pastry with a fork, and freeze for one hour. Pre-heat the oven to 200C/400F/Gas 6. Pre-heat the oven to 200C/400F/Gas 6. Bake the pastry cases for 15-18 minutes, or until lightly browned and cooked through. Bake the pastry cases for 15-18 minutes, or until lightly browned and cooked through. Remove from the oven and transfer to a wire rack to cool. Remove from the oven and transfer to a wire rack to cool. For the filling, coat the apple slices in lemon juice to prevent them from browning. For the filling, coat the apple slices in lemon juice to prevent them from browning. Spoon a little mayonnaise into each pastry case and arrange small pieces of apple, cheese, celery, spring onion and tomato on top. Spoon a little mayonnaise into each pastry case and arrange small pieces of apple, cheese, celery, spring onion and tomato on top. Add half a teaspoon of pickle or chutney and garnish with a few celery leaves. Add half a teaspoon of pickle or chutney and garnish with a few celery leaves. Recipe tips Once cool, the pastry cases can be stored in an airtight container for up to three days.