Puff pastry, melted brie and chilli jam. A truly festive combination!
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These little puff pastry bites are baked in a muffin tin and filled with brie and chilli jam. I also like to add some finely chopped walnuts for an extra crunch, but of course, they are optional. You could even substitute the walnuts with other nuts if you prefer.
This recipe uses a handful of ingredients that complement each other perfectly. The chilli jam pairs wonderfully with the sweetness of the brie, and if you use a homemade one you can control the level of spice. Why not try my recipe for a quick chilli jam? Puff pastry is definitely a staple in our house. We use so often for full-on meals in the form of galettes, or snacks as cheese and tomato “croissants”. I like to top each bite with a few granules of rock salt, this just adds extra flavour and cuts back on the sweetness from the chilli jam and brie.
All you have to do to make these delicious bites, is cut the puff pastry, prick it and fill it. Pricking some holes in the bottom will prevent the middle from puffing up and making a mess. This recipe makes 12 portions, however, it is easily adjustable.
I love making these bites as part of party platters, or even pre-dinner nibbles during gatherings. Serve them alongside a bowl of fresh chilli jam and let people add more jam if they wish to.
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Brie and Chilli Jam Puff Pastry Bites
Equipment
- Muffin Tin
Ingredients
- 1 Sheet of Ready rolled Puff Pastry
- 200 g Brie
- 200 g Chilli Jam
- 15 g Walnuts (Finely Chopped)
- 1 tsp Rock Salt
- Butter or oil for greasing the tin
Instructions
- Preheat the oven to 190°C
- Grease your muffin tin and set it aside
- Cut the puff pastry into equal squares and gently push each square into the muffin spaces in the tin.
- Use a fork to prick holes in the middle of each puff pastry "cup"
- Cut the brie into equal pieces
- Place a piece of brie in each cup, then top it off with 1/2 teaspoon of chilli jam
- Sprinkle a few grains of rock salt and pieces of walnuts on top of the jam
- Bake for 12-15 minutes and serve hot with a side of chilli jam
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