Cheese and Chive Savoury Biscuits With a Tuna and Anchovy Pate

Cheese and Chive Savoury Biscuits With a Tuna and Anchovy Pate

Posted 2017-06-20 by finyfollow

If you make your own cracker/savoury biscuits, you know there are no added preservatives or chemical in them.

I also now grate my own cheese so there are no added chemicals which are used so the grated cheese does not lump together.

Preparation Time: 40 minutes plus cooling time/fridge time
Cooking Time: 20 minutes
Serves: 4

For the crackers
125 g butter
¾ tsp Dijon mustard
1 cup plain flour
55 g vintage cheese, grated
1 tbsp chives, chopped
Cheese, to serve
For the pate
425 g tuna, drained
35 g anchovies, drained
2 tbsp capers, drained
2 egg yolks
¼ cup olive oil
2 tbsp lemon juice
200 g sour cream
2 tbsp parsley, chopped

For the crackers
  • Preheat the oven to 180°/160° and put some baking paper on a baking tray.

  • Beat the chopped butter and mustard until it turns pale, and creamy.

  • Stir in the flour, cheese and chives.

  • Turn it onto a lightly floured surface (I use the bench or put it straight on the floured baking paper) With your hands, mix it till it comes together.

  • Roll it out on a lightly floured surface until it is about 5 mm thick.

  • I then used a biscuit cutter to cut out the round shape, and I used one that was about 5.5 cm in diameter.

  • Place these round shapes on to your baking paper in the baking tray, and put in the fridge for about 10 minutes.

  • Bake in the oven for about 20 minutes, checking after about 15 minutes. They are done when they start to turn a golden colour.

  • Allow to cool on the tray for a few minutes before removing to a wire rack, and then serving.

  • I served with the pate, however they are also great served with assorted cheeses.

  • I also served them with my spinach and ricotta dumpling soup.

  • For the pate
  • Blend or process the tuna, anchovy, capers, oil, egg yolks, and lemon juice until smooth.

  • Add the sour cream and parsley and blend until mixed - I actually chopped the parsley as I like to taste it, so chopped it finely instead of blending - either way is fine.

  • Put into a serving dish, cover and put in the fridge for at least 2 hours or overnight.

  • Serve - this makes about 2 cups, and can be used for several days afterwards. They are also nice in sandwiches for lunch boxes.

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