Lighter Christmas Canapes

Kris Kirkham Photography Ltd © Christmas canapes on a board with dill sprigs and mushrooms

This blend of turkey mince, finely chopped mushrooms and juicy cranberries offers a great alternative to the traditional meat-heavy festive indulgences. Perfect for those looking to reduce meat in their diet, and every bit as temptingly tasty!

Preparation Time: 15min
Cooking Time: 20min
Makes: 12 canapes


  • 200g chestnut mushrooms
  • 100g turkey mince
  • 50g frozen cranberries or cherries
  • 1 egg, beaten
  • 4tbsp double cream
  • 2tbsp chopped chives
  • 12 vol au vent cases or mini pastry cups
  • 4tbsp cranberry sauce
  • A few dill sprigs, to garnish
  • Salt and pepper

To Make:

  1. Heat the oven to 180ºC/Fan 160ºC.
  2. Lay out the pastry vol au vents or tartlets on an oven tray.
  3. Blitz the mushrooms in a food processor until finely chopped. Mix with the turkey, egg, cream, cranberries and chives and a pinch of salt and pepper.
  4. Stuff each case with a generous spoonful of the filling. Bake in the oven for 15-20min until golden.
  5. Remove from the oven and spoon over a touch of cranberry sauce. Top with a dill sprig, then serve warm.

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