Ingredients
Method
- Preheat the oven to 180C.
- In a small saucepan, place the cranberry sauce, sliced shallot, vinegar, 2 rosemary sprigs over medium heat. Season with salt and pepper and cook until shallots are tender, and sauce has slightly reduced. Take off heat then set aside to cool.
- Spray or oil your mini muffin tray with olive oil.
- Cut the first sheet of puff pastry into 16. Cut the sheet lengthwise into 4 and crosswise into 4 even strips. Gently press the squares into the muffin tin and prick the base with a fork.
- Place a piece of brie in the centre of each pastry, and top with a half a teaspoon of the cranberry sauce then sprinkle with walnuts. Repeat with the second sheet of pastry.
- Place muffin trays in the oven for 20 minutes or until the pastry is golden and puffed. Remove from the oven and gently transfer bites on a wire rack to cool. Garnish with a small piece of rosemary.
Top Tips
Fully assemble the bites in the muffin pan and refrigerate them unbaked for up to 3 days before baking. You can also fully bake and freeze these bites for up to 2 months.
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Looks yummy.
yummy
Five Stars Thanks have a good weekend
Made these for entre on Xmas Eve, had to use the next size up tray. Easy to make and everyone enjoyed them. Great recipe, this is a keeper! Thank you