Cranberry And Brie Canapés

Wed, 30th of December

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!

Helen James


Shortcrust Pastry


Ingredients


  • 2 cups (300g) plain (all-purpose) flour
  • 145g butter
  • 1 egg yolk
  • 2–3 tablespoons iced water

Filling


Ingredients


  • 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. 1. Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs.
  2. 2. While the motor is running, add the egg yolk and enough iced water to form a smooth dough.
  3. 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.

Hand method:


  1. 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. 2. Add the egg yolk and enough iced water to form a smooth dough.
  3. 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.

To bake-


  1. 1. Butter and flour a mini muffin tin.
  2. 2. Roll out the pastry on a floured work surface with a floured rolling pin.
  3. 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. 4. Place in the fridge for 2 hours to reduce pastry shrinkage.
  5. 5. Pre-heat the oven to 180˚C.
  6. 6. Remove your muffin tin from the fridge and bake for 10 mins.
  7. 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. 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. 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)


Helen James


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