Yields24 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
1 ½ sheets frozen puff pastry, just thawed
1small smoked chicken breast, finely chopped
100gbrie, cut into 24 even pieces
100whole cranberry sauce
2tspfresh thyme leaves
1tbspfinely chopped fresh chives
Method:
1
Preheat the oven to 220C/200C fan forced.
2
Cut the whole pastry sheet into 16 even squares. Cut the half sheet into 8 even squares. Line 1 1/2 tbs (30ml) capacity mini muffin pans with pastry squares (the pastry edges will be higher than the muffin holes). Place in the freezer for 15 minutes to firm.
3
Bake the pastry for 10 minutes or until lightly golden and crisp. Use a spoon to gently press down on the pastry to flatten slightly. Fill each hole with a little of the chicken. Top with a piece of brie and cranberry sauce. Scatter with thyme.
4
Bake for 5-7 minutes or until golden and the cheese has melted slightly. Sprinkle with chives.
Ingredients
Ingredients
1 ½ sheets frozen puff pastry, just thawed
1small smoked chicken breast, finely chopped
100gbrie, cut into 24 even pieces
100whole cranberry sauce
2tspfresh thyme leaves
1tbspfinely chopped fresh chives
Directions
Method:
1
Preheat the oven to 220C/200C fan forced.
2
Cut the whole pastry sheet into 16 even squares. Cut the half sheet into 8 even squares. Line 1 1/2 tbs (30ml) capacity mini muffin pans with pastry squares (the pastry edges will be higher than the muffin holes). Place in the freezer for 15 minutes to firm.
3
Bake the pastry for 10 minutes or until lightly golden and crisp. Use a spoon to gently press down on the pastry to flatten slightly. Fill each hole with a little of the chicken. Top with a piece of brie and cranberry sauce. Scatter with thyme.
4
Bake for 5-7 minutes or until golden and the cheese has melted slightly. Sprinkle with chives.
