Canapé wraps

Appears in

Published 2013

(approx 6–8 canapés per wrap)

Lay the wrap onto a clean work surface and trim the front edge so you have a straight edge close to you (about 2cm off at the deepest point). Spread the butter, or whatever ‘glue’ you are using, on the far, still circular, edge opposite you.
Add the filling in a horizontal line close to the straight, front edge in an even line along the width of the wrap. The filling should be no more than 3cm diameter when rolled up, so do not over–fill – these are going to be mouth–sized finger bites! You do not need to fill right up to the sides as you will be trimming these.
Fold the front edge over the filling and roll tightly away from you, sticking the final edge onto the wrap.
Trim the two ends so you can see the filling and wrap the roll tightly in cling film. Chill for at least one hour. Do not make more than eight hours in advance as the wrap can become soggy.
To serve, slice the wraps into 6–8 pieces and stand each slice on edge so you can see the filling.