Delicious Christmas canape...so delicious that they went before I could take a photo of them cooked - will do next time!
Makes 24 canapes
Pre-heat oven to 180c or 160c
Cook time: 5 mins
Equipment
24 hole mini muffin tin
pastry brush
Ingredients
Cranberry sauce (already made see recipe)
1 small brie
Filo pastry
20g butter melted
Method
To make the filo cases, lay a sheet of filo on a clear surface and brush with melted butter. Lay another sheet of filo over the top.
Divide filo into squares just large enough to poke each one into the muffin tray.
Separate the two pieces of filo and set at angle behind each other. Press gently into the tin. Repeat until 24 tartlets made
Divide the brie into 24 chunks and drop into the pastry.
Top with a dollop of cranberry sauce.
If freezing cover lightly with cling film then wrap in foil still in tin. If chilling can be made day before and again cover lightly with clingfilm.
Chill for 30 mins before cooking
Bake for 5 mins or until the filo pastry is beginning to brown and the cheese has melted.
Allow to cool for a minute before transferring to a plate
Enjoy!
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