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.
Our Favourite Recipes
We’ve made it easy for you to cook up a storm with Rosella. Easy, exciting and delicious recipes we’ve carefully selected that are simple and tasty that the whole family will love. Stay up-to-date via Facebook and share your recipes with us. We’d love to hear how you use our products to create new recipes or family favourites.