Party Antipasto Platter

You get the party running…

Whether it is a party with new neighbours or co-workers, or maybe it’s a get together with a bunch of friends who already know you are a great host: you can make a mouth-watering Antipasto platter that will be remembered and talked about for weeks!

Forget the salsa and the chips! Say good-bye to the pizza delivery boy! You can now have the same delicious hunger-quelling savoury food with these simple antipasto platter recipes.

The devilled eggs and the flower pastries are so filling and tasty! The skewers and pigs in blankets can be easily dipped in the refreshing tzatziki sauce. You can switch out the dipping sauces for honey mustard and curry ketchup. You can even replace some of the sausages we have used with the Vegan Hot Dogs available or the Halal Beef hot dogs, and that will please anybody.

There are so many choices to pick from and so many palettes to please! With this sharing antipasto platter, the only concern will be if they won’t all run out in the first 5 minutes…


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Antipasto Platter

  • Author: Feline Filip
  • Total Time: 3 hours 40 minutes



Pigs in blankets :

2 sheets of puff pastry

8 Beef Hot Dogs 18cm from The Sausage Man™

8 Pork Hot Dogs 18cm from The Sausage Man™

1 egg

salt and pepper

Puff Pastry flowers:

3 sheets of puff pastry

9 Vienna Pork Frankfurters 18cm from The Sausage Man™

24 cherry tomatoes

24 mozzarella balls

1 egg

salt and pepper

Sausage and veggie kebabs

5 Vienna Beef Mini Frankfurters 8cm from The Sausage Man™

5 Vienna Pork Mini Frankfurters 8cm from The Sausage Man™

5 Bratwurst Nürnberger style 8cm from The Sausage Man™

1 yellow bell pepper

15 cherry tomatoes

150 g pitted green olives

2 packs of mozzarella

15 skewers

Beetroot Deviled Eggs:

9 eggs

500 g beetroot (shredded)

1 tbsp vinegar

1 tsp sugar

6 tbsp mayo

3 tbsp mustard or hot mustard – Löwensenf

1 tbsp chopped parsley

¼ tbsp turmeric

salt and pepper

Tzatziki sauce:

300 g sour cream

½ cucumber

2 sprigs of mint

2 cloves of garlic

salt and pepper

Garlic sauce:

300 g sour cream

6 cloves of garlic

½ tsp salt

½ tsp pepper

½ tsp fajita seasoning

¼ tsp cumin

¼ tsp coriander

¼ tsp italian seasoning

¼ tsp turmeric


Pigs in blankets:

  1. Defrost the sausages and the puff pastry.
  2. Cut the sheets of puff pastry into 24 pieces each.
  3. Cut the sausages in 3 trying to make the ends as even and as straight as possible so they will stand up in the pan.
  4. Wrap the pieces of sausage in the puff pastry rectangles, making sure not to press very hard on the dough as you do this. If you do press down the dough, it may not puff up in the oven. If you really want to impress, wrap a bit of individually-wrapped sliced cheese around the sausages and then follow with the pastry.
  5. Preheat the oven at 200°C on fan and line an oven tray with baking paper.
  6. Place all the “pigs in blankets” on the oven tray, in a circular pattern. Leave a maximum of ½ a cm in between them so they have room to expand. We suggest alternating between the beef and the pork sausages, since the different colour of the meat will give the final pull-apart pastry a great look.
  7. Crack an egg in a bowl, add a pinch of salt and a pinch of pepper, whisk it up and then brush the egg mixture onto the pastry.
  8. Place the tray in the oven for around 20 minutes or until they are golden brown. Your guests will be able to grab a pastry-wrapped sausage like they would do with a pull-apart bread.

Puff pastry flowers:

  1. Defrost the sausages and the puff pastry.
  2. Width-wise (landscape), cut the sheets of puff pastry into strips about 1.5 cm wide.
  3. Cut the sausages about the size of a cherry tomato. If you couldn’t find bite-size mozzarella balls, you can buy it in one piece and cut it down to size to match the cherry tomatoes and sausage pieces. With the mozzarella pieces you will not have to be very precise in terms of exact sizes since it will melt in the oven anyway.
  4. Preheat the oven at 200°C on fan and line an oven tray with baking paper.
  5. Take one strand of dough and stick its ends together to form an oval shape. Place it down in one corner of the tray, “standing up”. In each of the oval’s ends place 1 tomato and 1 sausage piece. Take another strand of dough, make an oval, place it right next to the one you already have in the tray and inside this one’s ends place 1 mozzarella bit and 1 tomato. Repeat the process with a third strand and this one should have 1 sausage piece and 1 mozzarella piece. Pinch all three strands together, by their middle towards the centre of the second strand. Now it should look like a 6 petal flower with alternating ingredients as its petals.
  6. Repeat step 5 until you have used all the strands and there are about 12 flowers in total.
  7. Place them in the oven for around 18 minutes or until they are golden brown. You may need to cook them in batches as they take up quite a lot of space on 1 tray.

Sausage and veggie kebabs:

  1. Defrost the sausages.
  2. Cut the bell pepper and mozzarella into approximately 1.5 cm²
  3. In a frying pan, pour a few drops of oil and sear the bell pepper and the tomatoes for a little bit. Remove them from the pan and add in the sausages adding more oil if necessary. The veggie and sausages should just get a bit of colour on.
  4. Cut the tomatoes in quarters.
  5. Remove the sausages from the pan and cut them all in 4 equal pieces.
  6. Take a skewer and start placing the ingredients on: a piece of sausage, a mozzarella piece, a bell pepper, a tomato, an olive, a piece of sausage, a mozzarella piece… Repeat this until you reach the end of the skewer.
  7. For added visual effect, try to put the sausages 1 or two ingredients away from the tomatoes since they are both red-ish in colour. Same applies for green olives if instead of yellow bell pepper you would use a green one.

Beetroot Devilled Eggs:

  1. Place the eggs in a pot of water and boil them for 10-11 minutes. They should be hard-boiled eggs.
  2. Meanwhile, find a bowl big enough to hold all the eggs and pour inside the shredded beetroot and the beetroot juice. Add in the vinegar and the sugar.
  3. Once the eggs are boiled, run them under cold tap water and peel them.
  4. Place the peeled eggs in the bowl of beetroot and vinegar for a minimum of 4 hours. The longer you keep them in there, the brighter the colour. If you leave them in for 4 hours, they get a bright Burgundy colour and you can still see the white of the egg once you cut through them.
  5. Take the eggs out of the beetroot mixture, removing any excess beetroot off of them. Slice them in half and carefully take the yolks out of the egg white.
  6. Place the yolks in a separate bowl, add in the mustard, mayo, salt and pepper to taste and mix them well until they become a paste and there are no yolk chunks in there. For a pop of colour you can add in turmeric. Finely chop the parsley and add it to the yolk mixture.
  7. Place the filling in a piping bag (or grab a normal plastic bag and cut one of its corners) and start piping the mixture back into the hollow egg whites.

Tzatziki sauce:

  1. Pour the sour cream into a bowl.
  2. Peel the cucumber and dice it into really small cubes and add it on top of the sour cream.
  3. Peel the garlic cloves and mince them. I find it easiest to press down on the side of a chef’s knife to crush the clove of garlic, which makes the skin to peel off a lot easier and saves a bit of time on mincing it as well. Add the garlic to the sour cream.
  4. Take the mint leaves off of the sprigs and chop them finely. Incorporate it in the dipping sauce and place in the fridge until ready to serve.

Garlic sauce:

  1. Pour the sour cream in a bowl.
  2. Peel and finely mince the garlic cloves. Add them to the sour cream.
  3. Add in the salt, pepper and spices and mix them well. The turmeric is optional; it just provides more colour rather than flavour.
  4. For a spicy kick you can finely chop in a Bird’s eye chilli / another hot pepper of your preference.
  5. Cover it with cling film and set it aside in the fridge until ready to serve.


Allergens: Dairy, Celery, Gluten

  • Prep Time: 3 hours
  • Cook Time: 40 minutes