These simple canapes are easy to make using shop-bought all-butter puff pastry or croissant dough. You can pop them in the fridge once assembled until ready to bake if you want to prepare them ahead of time.
- Mini 24-hole muffin tin (or you can just make them as squares)
- Sheet of ready rolled all butter puff pastry (or can of croissant dough)
- Nonstick cooking oil spray
- Plain flour (for dusting the surface)
- 200-250g wedge of brie
- Cranberry sauce (or any relishes you like, I’ve made a mix with some chilli jam and chutney)
- Sprig of rosemary
- Walnuts or nuts of your choice
- Black pepper
- Preheat the oven to 180°C fan and lightly grease the mini muffin tin with cooking spray (alternatively place little squares of dough onto parchment lined baking trays)
- On a lightly floured surface, roll out the dough and pinch together the seams. Cut into equal 24 pieces and pop the squares into the muffin tin holes.
- Cut the brie into 24 small pieces and pop inside the dough cups (or on top of the squares) then add a little drizzle of your chosen sauce or relish, as well as a little walnut, a sprig of rosemary and some black pepper.
- Bake for about 15-18 minutes, or until the pastry is dark golden and the cheese is bubbling. Serve warm!
Professional baker and author, Juliet Sear has created this delicious recipe exclusively for Rangemaster using her Elise 110cm Dual Fuel range cooker.