PECAN-STUFFED DATES

Pecan-stuffed dates image

Hosting a party? Make these easy stuffed dates as a canapé, or for after-dinner nibbles on Christmas Day. Ideal for when you have lots of mouths to feed

Provided by Elena Silcock

Time 40m

Yield Makes 12

Number Of Ingredients 9

Ingredients

2 tbsp olive oil , plus extra for brushing
1 shallot , finely chopped
1 garlic clove , crushed
50g fresh breadcrumbs
100g pecans , finely chopped
1 tbsp thyme leaves , chopped
50ml vegan vegetable stock or water
12 medjool dates , pitted
12 small sage leaves

Steps:

Heat the oil in a frying pan. Add the shallot and a generous pinch of salt and cook for 2-3 mins until softened, then add the garlic, breadcrumbs, pecans and thyme and cook for 1 min more. Add a splash of vegetable stock to bring the mixture together, then set aside.
Heat oven to 180C/160C fan/gas 4. Cut the dates in half lengthways (but don't cut all the way through). Take small balls of the stuffing and push inside the dates, then push the sides of the dates back together. Put a sage leaf on top of each date, then put the dates on a baking tray lined with baking parchment. Get ahead by prepping your dates up to this point - they will keep in the fridge overnight ready to be baked.
Brush the outside of the dates liberally with olive oil, then bake for 15-20 mins until the sage leaf is crisp. Serve immediately.

Nutrition Facts : Calories 139 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium