Grilled Octopus Canapé with Green Pea Cream

Serves: 10   Prep time: 15-20 mins   Cook time: 3 mins

In stock
Recipe 211


  1. Vol-au-vents puff pastry cases 12 pieces
  2. Grilled octopus 250g
  3. Grilled squid 250g
  4. Fresh green peas 300g
  5. Mayonnaise 40g, mixed with 20g milk
  6. 2 shallots
  7. 10 mint leaves
  8. Extra virgin olive oil 30ml
  9. Lemon zest of 1/2


  1. For the green pea cream, boil the peas in salted water for 6 minutes, refresh under running water and place them into a food processor with chopped shallots, mayonnaise mixed with water/milk or soya cream, mint leaves and some sea salt. Reduce to a cream and set aside.
  2. Fill the Vol-au-vents puff pastry cases with some green pea cream and top each pastry with grilled octopus and squid.
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Grilled Octopus Canapé with Green Pea Cream