These flaky little puff pastry bites make a super easy sweet and savoury appetiser. The combination of creamy brie, fruit chutney and golden pastry is a real crowd-pleaser.
Ingreadient:
- 2 sheets butter puff pastry, just thawed
- 1 x 250g jar Rosella Fruit Chutney
- 200g brie, chilled and cut into 18 equal wedges
- Fresh rosemary sprigs
- Freshly ground black pepper
Direction:
- Preheat oven to 220°C fan-forced and grease 2 x 12-hole muffin trays with cooking spray or oil
- Cut each pastry sheet into 9 even squares and push into greased muffin holes
- Spoon 1 tsp of fruit chutney into base of each pastry and top with a wedge of cold cheese. Sprinkle over rosemary sprigs and season with black pepper. Bake 10-12 minutes or until pastry is golden and crisp. Remove from tin and cool slightly. Top with extra fruit chutney and serve warm
