Easy snacks for informal gatherings

JAKARTA (JP): There are times when you run short of ideas as to what to serve at an upcoming family gathering. Consider the following fruit pastry and chicken meatball recipes.

But wait! Take this note: make the fruit pastry a day before and keep refrigerated. The chicken meatballs can be prepared a day ahead. Deep fry them a few hours before your guests are due to arrive.

Fruit pastries with cream cheese filling

For shortcrust pastry: * 250 g butter * 150 g icing sugar * 1 egg * 1 egg yolk * 450 g flour

For the filling: * 400 g cream cheese * 200 g double cream * 90 g sugar * 1 egg * 1 egg yolk * 3 tbsp lemon juice

For the topping: * 1 tbsp white gelatin * 50 g sugar * 200 ml water * 425 g canned fruit cocktail

1. Mix together butter, sugar and egg with a fork. Add in flour, mix well. Knead the flour mixture with your fingers until smooth. Put it in a plastic bag and refrigerate for 30 minutes.

2. For the filling, mix all ingredients using a mixer until well combined. Set aside.

3. Prepare small pastry cases. Put a thin layer of rolled shortcrust pastry on top. Spoon the filling mixture on the center of the pastry until half full. Bake in an oven set at medium heat (160 Celsius to 180 Celsius) for 25 to 30 minutes. When the filling looks slightly dry, remove the cases from the oven and let cool. Remove the pastry from the cases.

4. Meanwhile, stir together gelatin, sugar and water, cook the mixture until thickened and bring to the boil. Remove from heat and let cool. Gently fold in canned fruit. Place one teaspoon of fruit mixture on top of the filling. Serve when the gelatin has set.

Chicken meatballs on sticks

* 300 g minced chicken meat * 2 tbsp of shredded young coconut * 1 egg white * 350 ml cooking oil

Finely ground spices: * 4 shallots * 2 cloves of garlic * 1 1/2 tsp coriander * 1 tbsp finely sliced lemon grass * 1 1/2 tsp salt * 1 tbsp sugar * 6-cm-long bamboo sticks

1. Mix together minced chicken meat, shredded coconut and finely ground spices until well combined.

2. Take a teaspoon of the meat mixture and shape it into a tiny meatball. Pierce each meatball with a bamboo stick.

3. Deep fry meatballs in hot cooking oil until browned. Remove from heat. Serve warm.

Recipes courtesy of Kue Klasik Favorit 2 by Doddy Pamudji (PT Gramedia Pustaka Utama)