Cranberry And Brie Canapés
These bite-sized seasonal tarts make perfect party nibbles. The combination of soft creamy brie and sweet and sharp cranberries all wrapped in buttery pastry is a delicious treat. They are best served warm but would also work once cooled. I like to sprinkle a few fresh rocket leaves on top to serve!
- 2 cups (300g) plain (all-purpose) flour
- 145g butter
- 1 egg yolk
- 2–3 tablespoons iced water
- 340g fresh cranberries
- 1 cup (200g) granulated sugar
- Zest of one orange
- 75-100ml cup water
- Brie (approx 12 tsp.)
Making the shortcrust pastry
Food processor method
- 1. Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs.
- 2. While the motor is running, add the egg yolk and enough iced water to form a smooth dough.
- 3. Knead very lightly, then turn out the mixture on cling film and press into a disc. Cover in the cling film and refrigerate for at least 30 mins.
- 1. Combine the flour and butter by rubbing the ingredients together with your fingertips. Do this until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
- 2. Add the egg yolk and enough iced water to form a smooth dough.
- 3. Turn out the mixture on cling film and press into a disc. Cover in the cling film and refrigerate for at least 30 mins.
- 1. Butter and flour a mini muffin tin.
- 2. Roll out the pastry on a floured work surface with a floured rolling pin.
- 3. Using a round cookie cutter (slightly large than your muffin cup) cut out circles and place one into each muffin cup and press down gently into the base and sides.
- 4. Place in the fridge for 2 hours to reduce pastry shrinkage.
- 5. Pre-heat the oven to 180˚C.
- 6. Remove your muffin tin from the fridge and bake for 10 mins.
- 7. While the pastry is baking, place the cranberries, sugar, orange zest and water in a saucepan and stir to combine while bringing to a boil. When you hear the berries start to pop, reduce to a simmer for 10 minutes or until most berries are popped and soft.*
- 8. Remove the tin from the oven and put one 2cm cube of brie in each pastry case and spoon over approx. 1 tsp of cranberry sauce. Place back into the oven for 5- 10 mins or until golden and the cheese has melted (You will have cranberry sauce leftover that you can keep in an airtight jar).
- 9. Remove from the oven sprinkle the top with some rocket leaves. Serve and enjoy!
*Transfer to a storage container and allow to cool (Store in fridge for up to one week)
Let me know if you make this and how you get on #consideredbyhj
Considered by Helen James is available at selected stores
Products used: Ludlow Platter3541121