Baked Brie Puff Pastry Bites with Chutney & Honey
Easy baked brie puff pastry bites filled with caramelised onion chutney, gooey brie and honey, finished with fresh rosemary. Made with just 5 ingredients and ready in around 30 minutes, they're perfect for Christmas parties, holiday entertaining or an easy party appetizer.
Equipment
- Mini Tart Baking Tray
Ingredients
- 1 sheet Puff Pastry (180g)
- 200 g Brie Cheese cubed
- 8 heaped tsp Caramelised Onion Chutney
- Honey
- Fresh Rosemary Needles
Instructions
- Preheat oven to 200°C/400°F and lightly grease an 8-hole tart or muffin tin.
- Divide puff pastry sheet into eight equal squares. Gently press each square into the prepared tin to form individual pastry cases.1 sheet Puff Pastry (180g)
- Fill each tart with 1-1½ tsp of chutney, then top with a cube of cheese.8 heaped tsp Caramelised Onion Chutney, 200 g Brie Cheese
- Briefly drizzle some honey over the cheese and top with a pinch of rosemary - about 2-3 needles per pastry.Honey, Fresh Rosemary Needles
- Bake for 15-20 minutes until golden and the puff pastry has been cooked through.
- Rest for 5-10 minutes before removing from the baking tray.
Notes
- Keep the pastry cold: Leave the puff pastry refrigerated until you're ready to use it for the best rise and flaky texture.
- Don't overfill: Too much chutney or brie can overflow as the bites bake.
- Brie rind: There's no need to remove the rind – it's edible and softens as the brie bakes.
- Rosemary: Fresh rosemary is recommended over dried, but use it sparingly so it doesn't overpower the other flavours.
- Variations: Try swapping the caramelised onion chutney for cranberry sauce, fig jam, apricot jam or raspberry preserves.
- Serving: These are best served warm while the pastry is crisp and the brie is soft and gooey.