Pate Fig And Candied Walnut Danish Sandwiches Recipes

CANDIED WALNUTS FOR DANISH SANDWICHES

Candied Walnuts for Danish Sandwiches image

Use this to make our Pate, Fig, and Candied-Walnut Danish Sandwiches.

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

2 cups walnut halves
1 large egg white, lightly beaten
1/4 cup packed dark-brown sugar
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper

Steps:

Preheat oven to 350 degrees. Toss together all ingredients in a medium bowl. Spread in a single layer on a rimmed baking sheet lined with parchment. Bake until fragrant and sugar is bubbling, about 10 minutes. Let cool completely on sheet on a wire rack.

VEGAN MUSHROOM PâTé

Vegan mushroom pâté image

Prepare these vegan pâté and candied walnut canapés ahead of time. When the party starts, all you need to do is pop them in the oven

Provided by Anna Glover

Categories Canapes

Time 1h

Number Of Ingredients 9

Ingredients

2 tbsp olive oil, plus extra for drizzling
750g chestnut mushrooms, sliced
2 garlic cloves, sliced
1 tbsp thyme leaves, plus 2 tsp
100-150ml soya or coconut cream
sourdough toast, to serve
caramelised red onion chutney or relish, to serve
25g caster sugar
50g walnut halves

Steps:

Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins, without stirring, until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.

Nutrition Facts : Calories 115 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium

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