Savoury party food ideas (not just for kids!)

Image: Recipe Tin Eats

These savoury party food recipes will be a big hit with kids… and their parents!

Cheesy biscuits

What you’ll need:

  • 150g butter
  • 185g plain flour
  • 120g grated cheese (vintage works well, for that extra bite)
  • Cracked pepper 40g grated parmesan
  • 2 tbsp poppy seeds
  • 2 tbsp sesame seeds
 Whip ’em up!
  1. Prehat oven 180 degrees Celsius and line 2 baking trays
  2. Whizz up your butter and flour to a breadcrumb consistency
  3. Add both cheeses and keep whizzing until it looks like dough
  4. Pop your mixture on a floured surface and sprinkle cracked pepper over top
  5. Roll into 2 x 15cm logs
  6. Grab two plates, and spread your seeds out on each plate
  7. Roll one log in poppy seeds, and one in sesame seed so the outside is covered
  8. Wrap your dough in cling wrap and pop in the fridge for an hour
  9. Slice logs into 5mm biscuits and pop on baking tray
  10. Bake for 15 minutes, allow to cool

Feature image: Recipe Tin Eats

Chicken dumplings

Image: Vamos Gourmet
Image: Vamos Gourmet

What you’ll need:

  • 250g chicken mince (alternatively, blitz chicken breast in food processor)
  • 100g green cabbage, finely chopped
  • 1 grated carrot
  • 125g tin creamed corn
  • 2 spring onions, finely chopped
  • 2 crushed garlic cloves
  • 3cm piece grated ginger
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 2 x packets of Gow Gee wrappers (available in most supermarkets)
  • Vegetable oil for frying

Whip ’em up!

  • Combine chicken mince, cabbage, carrot, creamed corn, onion, garlic, ginger, sesame oil and soy sauce in a bowl
  • Open your wrappers, and place on a flat surface. Pop 2 tsp of mixture into the centre of wrapper. Brush edges with water and fold in half to create a semi circle. Pinch the edges together, crimping the pastry with your fingers to seal
  • Line a tray with completed dumplings
  • Heat 2 tbsp oil to a high heat in a large, flat-bottomed frying pan
  • Add around 1/3 of your dumplings, cook until the bases are crisp (around 3 minutes)
  • Add water to bottom of pan (be careful of spitting oil) until it reaches around 1cm deep. Cover pan and reduce heat to low, cooking for about 8 minutes
  • Transfer dumplings to a lined baking tray and
  • f the potstickers. Cook potstickers for 3 minutes or until the bases are dark brown and crisp. Carefully pour enough water into the pan to come 1cm up the side of the pan (be careful, as mixture will spit). Cover. Reduce heat to low. Cook for 8 minutes or until wrappers become translucent
  • Repeat with all remaining dumplings

Cheesy cauliflower cakes

Image: Ultimate Paleo Guide
Image: Ultimate Paleo Guide

What you’ll need:

  • 1 small cauli (approx 600g)
  • 4 finely sliced spring onions
  • 2 cloves garlic, crushed
  • 1 red chilli (optional)
  • 4tbsp plain flour
  • 1 egg, lightly whisked
  • 75g grated parmesan cheese
  • Zest of 1 lemon
  • 150g breadcrumbs

Whip ’em up!

  • Preheat oven to 220 degrees Celsius (200C for fan-forced) and line a baking tray
  • Chop cauli and place florets in boiling water for 5 mins or until soft
  • Drain on a sheet of paper towel and set aside to cool
  • Toast breadcrumbs in a pan until light brown and crisp
  • In a medium mixing bowl combine garlic, spring onions, chilli (if using), parmesan, lemon zest, 50g of breadcrumbs, flour and egg
  • Add cauliflower, and season with salt and pepper if needed
  • Using hands, roll mixture into small cakes and then toss in remaining breadcrumbs
  • Place balls in fridge for 1 hour (minimum) – can be left overnight
  • Spread onto baking tray and place in oven for about 25 minutes or until crisp and golden
  • Serve with a zesty dipping sauce