You know it’s Christmas time when the brie and cranberry starts coming into play. It’s not something we have a lot of at home as my other half isn’t a fan, but brie is the only thing I ever craved in pregnancy!
Come Christmas time, I often find myself simply short of time, and in a hurry. While I’d normally make my own shortcrust pastry – with the Thermomix® it’s just so easy – but sometimes it’s really good to be able to grab a roll of ready rolled pastry and have your snack ready in 20 minutes.
(Do yourself a favour and get an all butter pastry though. They’re so much better!)
- 300g short crust pastry
- 150g Brie
- Cranberry sauce
- Preheat oven to 200C
- Roll the pastry to a thin and even layer.
- Cut the pastry into 18 squares - rounds will do fine too.
- Place each square into a muffin case and cook for 15 - 20 minutes until golden brown.
- In the meantime, slice brie into squares large enough to fit inside the muffin trays.
- As the pastry comes out of the oven, while it's still piping hot, drop the brie onto it so that it begins to melt. Top with the cranberry sauce.
- These are best served hot, but can be eaten cold too.