Canapés are the essential companion to cocktails – a delightful appetizer, guaranteed to make the drinker linger and ask for more. Canapé is the French word for couch and although traditionally canapés have had a bread-like base more adventurous caterers are pushing out the boundaries and using pastry shapes and mini tartlets.

Pidy, the gourmet Belgium baker, makes a range of mini savoury pastry cases that are just perfect for canapés. Altogether there are eighteen different shapes of mini savoury cases made from five kinds of pastry: shortcrust, French puff pastry, pressed puff pastry, choux pastry and the new foncage pastry used on the Corolle and Iris cups. Each shape can be used for a different filling.

Because Pidy’s pastry is made using the company’s special recipe and drying techniques the canapés can be filled well in advance of serving without the risk of them going soggy. Once the filling is added, the pastry absorbs some of the moisture and quickly reverts to the texture of fresh pastry.

It’s the simplest thing in the world to produce fantastic looking and tasting canapés using Pidy’s ready-cooked pastry cases. All the caterer has to do is fill the cases with their favourite recipes, garnish and serve.

Pidy’s recipe for Mini Vol au Vents with Smoked Salmon and Scrambled Eggs

Ingredients
20         mini square vol au vents
60gm    smoked salmon
3          eggs
20gm    butter
2 dsp    single cream
1dsp     chopped fress parsley
salt and pepper
plus 40gm salmon roe and some chopped fresh parsley for the garnish

Method

1. Refresh the mini vol au vents for 5 minutes at 180°C.
2. Beat the eggs, and season with salt and pepper.
3. Cut the smoked salmon into small pieces.
4. Melt the butter in a small pan and scramble the eggs until they are loosely set, then add the cream, smoked salmon and chopped parsley and keep on the heat for a minute or so.
5. Use the mixture to fill the mini vol au vents, and garnish each with a few salmon roe and a sprinkling of chopped parsley.

Pidy pastry cases are distributed via wholesalers across the UK, or you can buy online at www.pastrypost.co.uk . where in addition you can get recipes and detailed specifications. For more information on Pidy pastry cases and details of local stockists, contact the company on 01604 705666 or visit www.pidygourmet.com

The best tarts always start with quality pastry. Even the most spectacular-tasting filling will not receive the accolade it deserves if it is served in a soggy, tough case. But Pidy has developed a special recipe that ensures its pastry cases retain their freshness and ‘crunch’ right up to the moment of eating, even if they are filled hours in advance.

Pidy’s pastry cases make it simple to successfully serve up any variety of sweet or savoury tart with the minimum of effort. The ready-made tart cases are equally delicious either hot or cold. They are blind-baked and ready for filling before finishing off in the oven if necessary. The tart cases are available in a bite-sized 4.5cm version, an individual 8.5cm size or larger 11, 18 and 22cm sizes for hearty servings.

Pidy still uses the original pastry recipe developed by the company’s founder, master baker André Dehaeck, in 1967. The round golden pastry tart cases are made by Pidy’s special production technique which extends their shelf life up to 12 months. Once the cases are filled, the pastry absorbs moisture from the filling so they are in tip-top condition at the time of eating.

The tart cases are also exceptionally easy to handle, both during preparation and serving. Once filled they are easy to transfer onto serving plates and trays. Because they save so much time in the kitchen the caterer can concentrate on developing the filling recipes and making those vital value-added finishing touches.

For example, a simple but divine dessert can be quickly made by piping whipped cream into Pidy’s sweet Mini-Tulip cases, topping with a raspberry and blueberry and arranging on a large plate for an eye-catching display. Equally delicious are Philly cheese and bacon savoury quiche triangles. These can be made with Pidy’s Blind-Baked Tartlet Quiche cases, filled with acreamy Philly cheese and egg custard and stir-fried bacon lardons.

Pidy pastry cases are distributed via wholesalers across the UK. In addition you can get recipes, specifications, and buy online at www.pastrypost.co.uk . For more information on Pidy pastry cases and details of local stockists, contact the company on 01604 705666. The company’s main website includes comprehensive product data and recipes - visit www.pidygourmet.com

Editors Notes:

So how does Pidy keep its crunch?
Fresh pastry contains about 16% moisture. Unfortunately this means it starts to go mouldy after a few days. However, if you take out some of the moisture, mould can’t grow. So after baking, Pidy pastry goes though a special drying process, reducing the moisture content. This means it has a shelf life, at room temperature, of up to 12 months. Once you add the filling, the pastry takes the moisture back and is perfect for eating - and it keeps its crunch.

Who’s Pidy?
No one makes patisserie like Belgian and French gourmet bakers. Pidy was established in 1968, and now has three factories (one in Belgium, one in Northern France and one in the USA), making top-quality pastry cases. It’s still a family-owned business, intensely proud of the quality of its products. Consequently Pidy pastry is made the old fashioned way, containing no artificial preservatives and few additives. For example, the ingredients list for Pidy quiche cases is: wheatflour, margarine, water, salt.

Pidy UK
Pidy is the only continental pastry case producer with a dedicated UK sales office. This means it can offer a reliable source of supply for UK caterers, via its wholesaler network, and can quickly respond to requests for samples and recipes.

Presentation is paramount in fine dining and the easy way to make both sophisticated starters and delicate deserts is by using Pidy’s exquisite pastry cases. Because the quality of the pastry is outstanding chefs can be assured of producing a starter, main course or dessert with a perfect ‘bite’ to the base, even if the item is prepared well in advance.

The Pidy cases are extremely attractive and are made in imaginative shapes and pastry types from the familiar puff-pastry vol-au-vent to quiche cases and circles, squares, hearts, fishes, shells and even sweet pastry horns-of-plenty. They are very versatile, lending themselves to simple or extravagant presentations, being equally suited to filling with lashings of cream and oozy fruit or a single prawn and minimalist-style garnish.

The tulip-shaped Chocolate Tulipe Baskets are ideal for elegant and unusual desserts. They comprise of a golden yellow and brown crispy waffle pastry lined with a thin coating of quality dark chocolate. Each basket weighs 22gm and is 10.5cm in diameter. All the chef needs to do is add the ingredients and spend time on those all-important signature, finishing touches.

The Mini Corolle – a flower-shaped, pale yellow pastry case measuring 4cm in diameter – makes a lovely case for all types of starters. It’s perfect for piping in a savoury mousse and piling on toppings.

Because of the special way it is made Pidy pastry keeps its crunch long after inferior pastry has turned soggy. This makes it perfect for the caterer, especially for functions where canapés and desserts may have to be prepared hours in advance. 

For main courses Pidy’s individual 6cm, 7cm and 8.5cm blind-baked tartlet case are superb for bases for all types of individual savoury tarts from a sun-dried tomatoes, mozzarella and basil vegetarian dish to a wild mushroom and smoked chicken breast meat-eaters treat. Once filled the tartlets can be re-baked and served piping hot.

The Tulipe Baskets, the Corolles and the individual tartlets are all available through the new Pastry Post website where caterers, chefs, patissiers and in fact anyone wanting to use pastry cases can now buy Pidy products on-line and have them shipped direct from the Pidy bakery in Belgium.

Pidy pastry cases are distributed via wholesalers across the UK. In addition you can get recipes, specifications, and buy online at www.pastrypost.co.uk . For more information on Pidy pastry cases and details of local stockists, contact the company on 01604 705666. The company’s main website includes comprehensive product data and recipes - visit www.pidygourmet.com

Editors Notes:

So how does Pidy keep its crunch?

Fresh pastry contains about 16% moisture. Unfortunately this means it starts to go mouldy after a few days. However, if you take out some of the moisture, mould can’t grow. So after baking, Pidy pastry goes though a special drying process, reducing the moisture content. This means it has a shelf life, at room temperature, of up to 12 months. Once you add the filling, the pastry takes the moisture back and is perfect for eating - and it keeps its crunch. 

Who’s Pidy?

No one makes patisserie like Belgian and French gourmet bakers. Pidy was established in 1968, and now has three factories (one in Belgium, one in Northern France and one in the USA), making top-quality pastry cases. It’s still a family-owned business, intensely proud of the quality of its products. Consequently Pidy pastry is made the old fashioned way, containing no artificial preservatives and few additives. For example, the ingredients list for Pidy quiche cases is: wheatflour, margarine, water, salt. 

Pidy UK

Pidy is the only continental pastry case producer with a dedicated UK sales office. This means it can offer a reliable source of supply

for UK caterers, via its wholesaler network, and can quickly respond to requests for samples and recipes. 

Pidy’s pastry mini-sable cases are just perfect for making individual bite-sized mince tarts for an extra special Christmas buffet item. The fluted round cases are supplied baked blind and ready-to-fill. Pidy, the Belgium gourmet bakery, has developed its own recipe and production methods that ensure the cases are easy to handle and remain crispy right up to the moment of serving.

To ensure a better quality pastry Pidy uses a soft dough manufacturing process in its high tech production facilities. The raw pastry is ‘gently pushed’ into the shaped moulds rather than the usual ’stamp and hammer’ fast production techniques. This method is kinder to the pastry and the resulting products are far superior.

As well as the mini sables, Pidy offers a choice of pastry cases, using either puff pastry or short crust, in a selection of sizes, from 3.5cm up to 28cm in diameter. The company also offers a selection of alternative shapes, including square and boat-shaped pastry cases, as well as sugared and coated versions. All are supplied in re-sealable protective packs and have a shelf life of months in normal cool, dry conditions.

All Pidy pastry products are available in a choice of pack sizes, to suit different venues and events. The 4.5cm Mini Sable suggested for the bite-sized mince tarts weighs 5g and comes in packs of 90 and 180 or larger quantities if required.

To make a quick and tasty Christmas bite-sized mince tart with a difference, add a handful of dried cranberries and a little brandy to a jar of high-quality mincemeat and mix well, spoon the mixture in to the Pidy all-butter mini shortcrust sables, and cover with a sprinkling of crumble mix. Heat for about 5mins at 175 degrees C. Dust with icing sugar and serve.

Pidy pastry cases are distributed via wholesalers across the UK, or you can buy online at www.pastrypost.co.uk. where in addition you can get recipes and detailed specifications. For more information on Pidy pastry cases and details of local stockists, contact the company on 01604 705666 or visit www.pidygourmet.com

The Calvados Apple Tartlet is simple to make and present but tastes delicious. It uses a Pidy ready-to-fill pastry 11cm tartlet filled with rich caramelised apple topped off with ice cream and a decadent Calvados cream sauce. Served with a fan of fresh apple slices and sprinkles of flaked almonds.

Pidy’s tartlet cases are part of the range of ready-to-fill pasty cases made using traditional methods and Pidy’s own recipes. These ready-to-fill gourmet pastry cases allow caterers to add their favourite filling, without having to worry about the tricky job of making the pastry itself.  Because of the special way it is made Pidy pastry keeps its superb, crunchy texture, hours after it has been filled, long after inferior pastry has turned soggy.

They keep their ‘quality crunch’ thanks to a special drying process after baking, which reduces their moisture content. Once the filling is added, the pastry takes the moisture back, restoring the delicious fresh pastry texture. As the cases are blind-baked they are equally delicious when filled with a filling that requires warming up or cooking.

Pidy offers a choice of tart cases, as well as tartlets and mini-tartlets, using either puff pastry or short crust, in a selection of sizes, from 3.5cm up to 28cm in diameter.  The company also offers a selection of alternative shapes, including square and boat-shaped pastry cases, as well as sugared and coated versions.  All are supplied in re-sealable protective packs, have a shelf life of months and need no special storage – a cool, dry store is fine.

Pidy pastry cases are distributed via wholesalers across the UK, or you can buy online at www.pastrypost.co.uk. where in addition you can get recipes and detailed specifications. For more information on Pidy pastry cases and details of local stockists, contact the company on 01604 705666 or visit www.pidygourmet.com
Halloween Calvados Apple Tartlet (makes four servings)
Ingredients

For the filling
4 11cm sweet tartlets
4 cooking apples
40g butter
125g caster sugar
2tbsp flaked almonds
For the caramel
125g icing sugar
3 dsp water
0.1 lt cream
3dsp  Calvados

To finish
4  scoops vanilla ice cream
fresh mint leaves
1/2  lemon

Preparing the filling
1. Peel three of the apples, core and cut into cubes.
2. Sauté the apple cubes in a pan with some butter, sprinkle with sugar and caramelise lightly. Remove from the heat and allow to cool.
3. Toast the flaked almonds.
4. Place the water and sugar in a pan and heat slowly, stirring occasionally. Bring to the boil and allow the sugar to cook to a light caramel.
5. Deglaze with calvados, and add the cream. Leave on the heat for a short time then remove and allow to become lukewarm.

Presentation
1. Peel the remaining apple and remove the seeds. Cut into thin segments and cover with lemon juice.
2. Place each sweet tartlet on the serving plate, and arrange the apple segments in the shape of a fan.
3. Fill the tartlet with the caramelised apples and place a scoop of ice cream on top.
4. Coat with the Calvados caramel sauce and sprinkle with flaked almonds.
Decorate with mint leaves.

Coffee, tea and other liquid refreshments are amongst the simplest and yet most profitable of menu items to serve.  But they can be much enhanced, and justify a premium price, with a simple adornment.  Going beyond a complimentary biscotti or chocolate mint, it needn’t take much to create something special.

Now Pidy UK has done just that, by adding waffle pastry mini cones to its range of specialist pastry for caterers.  Pidy is marketing the mini cones as a stylish and versatile way of bringing a real ‘twist’ to coffee and biscuits.  The company has also created some stylish recipes, showing how a mini cone with a simple and inexpensive filling - prepared in moments - can enhance a simple drink by turning it into sophisticated refreshment.

And by designing an exclusive mini-cone holder, which clips onto the side of a saucer or side plate, Pidy has dramatically enhanced the presentation, giving added value and service for no extra cost.

“It looks stylish, really novel, really special”, says John Savege, sales director of Pidy UK.  ”The filling could just be a tiny mini-scoop of ice cream or other frozen dessert, perhaps with a few sprinkles on top.  I mean, you wouldn’t even need a chef, a temporary waiter could do that.  Or it could be something altogether more inventively ‘gourmet’.  Compared to conventional ‘petit fours’ it is quite exceptional.”

To highlight the possibilities, Pidy has created some example recipes.  The mini cones are also ideal for a wide range of snacks, hors d’ouevres and finger buffets.

For example, Pidy suggests an easy to make-and-serve Tiramisu mix, using egg, sugar, mascarpone cheese, espresso coffee and amaretto.  If you make it in advance in enough quantity to last the shift, you can simply spoon it into the mini-cone, dust the top with fine cocoa powder and rest a fleck or two of chopped fresh spearmint on top.

The result: a delightful confection for sight and palate that adds tremendously to the value of the coffee or tea.

The special reusable holder is normally supplied separately, but to help popularise the mini-cone, Pidy is now also including a free pack of ten holders for every box of 112 mini-cones.

In addition to the mini-cones Pidy offers a huge range of ready-to-fill pastry shapes and containers, in puff and short pastry, waffles and meringues. The complete range offers the chef opportunities to integrate presentation and ingredients in an imaginative way.  All are available from food wholesalers in a choice of catering-sized packs.

Pidy provides extensive online support and advice for caterers with advice on recipes, choice of products and preparation techniques.

The Pidy range is available from numerous local stockists around the UK, or online from Pastry Post.  Contact Pidy on 01604 705666 or see www.pidygourmet.com

One of the food sector’s most experienced operators, John Savege has worked in the industry for nearly 40 years.  His first job, back in 1968, was with a traditional wholesaler and involved selling around 3500 lines to retailers and caterers - John says this gave him a broad and solid foundation of knowledge to build on.

His subsequent career took him into sales and marketing with many of the UK’s leading names, including Bacofoil, McCain, GW Padley, Grampian and Dawnfresh Seafoods.

Most recently John Savege was Sales Director for Brittons of Devon and was a member of the management triumvirate that bought out the company.  After Britton’s subsequent takeover by Tredinnick Fine Foods, John has joined Pidy.

“Pidy has a great opportunity to develop more business in the UK,” says John Savege.  ”The quality and breadth of the range are, I believe, unique.  We have a first class development team in Belgium who are currently working with several UK customers to develop new and innovative pastry case lines - including some really unusual recipes for the ethnic foods market.

“We also have a superb team in Northampton,” he adds.  It includes Lesley Galbraith, who is Senior National Account Manager, Dawn Knott, Account Manager and Ann Roberts, Administration Manager.

“We look forward to helping Pidy realise its potential in the UK market,” says John Savege.

For more information on Pidy pastry cases and details of local stockists, contact the company on 01604 705666 or visit www.pidygourmet.com

The selection pack, exclusive to Pastry Post on www.pastrypost.co.uk, offers an assortment of nine different types of pastry case.  Included are shortcrust tartlets in different sizes and flavours (both sweet and neutral), blind-baked quiche cases, profiteroles, mini square vol au vents, meringues and a new low-fat crispy corolle cup made with sunflower oil.

Also included is a tip sheet on how to get the best results, and the Pastry Post website www.pastrypost.co.uk includes sample recipes written with chefs and professional craft food producers in mind.  Available at the special price of £10.05 (plus delivery), that works out at less than 10p per piece.  The pack is available to order on the weekly Pastry Post delivery direct from the Pidy bakery in Belgium - orders placed by 8am on Monday are delivered anywhere in England, Wales and most of Scotland by Friday.  Full details are on the website.

Says Pidy UK’s Godfrey Pratt:  “Pastry Post is a convenient way to source Pidy products online, and we’ve arranged this exclusive selection with them to ‘showcase’ the range.  All items in the pack have a long shelf life, keep their crunch and are lightweight and well-packaged - so they are ideal for online ordering.”

The Pidy range is available online from Pastry Post, or from numerous local stockists around the UK.  Contact Pidy on 01604 705666 or see www.pidygourmet.com

Pastry Post uses Pidy’s special packaging designed to protect the pastry cases in transit.

Commenting on the online service, Pidy UK’s commercial director Godfrey Pratt says: “We are delighted to have tied up this distribution deal. Pastry Post will be a very convenient way to source the whole Pidy range. The products have a long shelf life, keep their crunch and are lightweight and well-packaged - so they are ideal for online ordering.”

The Pastry Post website includes pictures of the products, full technical information, hints and tips on use and storage, and example recipes, savoury and sweet.  The website features almost the entire range of ready-to-fill ambient patisserie-style pastry cases, including puff, choux and shortcrust pastry, and meringues.

Pidy pastry cases are distributed via wholesalers across the UK.  In addition you can get recipes, specifications, and buy online at www.pastrypost.co.uk.  For more information on Pidy pastry cases and details of local stockists, contact the company on 01604 705666.  The company’s main website includes comprehensive product data and recipes - visit www.pidygourmet.com

The combination of fresh strawberries, cream and delicious pastry is a firm favourite at summer functions everywhere, from the King’s Head to Wimbledon.  Pidy’s ready-to-fill gourmet pastry cases allow caterers to add their favourite filling, without having to worry about the tricky job of making the pastry itself.

Pidy offers a choice of tart cases, as well as tartlets and mini-tartlets, using either puff pastry or short crust, in a selection of sizes, from 3.5cm up to 28cm in diameter.  The company also offers a selection of alternative shapes, including square and boat-shaped pastry cases, as well as sugared and coated versions.  All are supplied in resealable protective packs, have a shelf life of months and need no special storage – a cool, dry store is fine.

They are available in a choice of pack sizes, to suit different venues and events.  For example the 11cm Tartelette Sablée, which is a round, short crust pastry case weighing 39g, comes in packs of 48 and 72.

Pidy’s cases have a superb, crunchy texture, even hours after the filling has been added – which makes them perfect for any summer event, since advance preparation will help take the stress out of the kitchen.  They keep their ‘quality crunch’ thanks to a special drying process after baking, which reduces their moisture content. Once the filling is added, the pastry takes the moisture back, restoring the delicious fresh pastry texture.

Recipe suggestion
Adding that special touch to a strawberry tart or tartlet is simple, says Pidy.  For example, you can cover the bottom of the pastry case with a layer of crème pâtissière (pastry cream), then decorate with fresh strawberries and serve.  Add a little something extra by glazing with apricot glaze, or adding whipped cream – or both!  Then you could garnish with leaf of mint or an alternative berry, such as raspberry.