Baked Brie Puffs with Fruit Chutney - Rosella

Baked Brie Puffs with Fruit Chutney

Makes: 18 puffs | Prep: 15 minutes | Cook: 10–12 minutes


  • 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


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.

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