Around my house, it can get a little crazy trying to organize everyone, get dinner on, and remind the hungry little ones dinner will be ready quicker if they wait patiently. I always find it handy to have something for them to snack on while they wait for the big meal, as well as the grown ups as they catch up before the meal. This recipe is the perfect fix for little fingers during a busy season!
Quick chicken, cranberry and brie canapes:
- 1 1/2 sheets frozen puff pastry, just thawed
- 1 small smoked chicken breast, finely chopped
- 100g brie, cut into 24 even pieces
- 100g (1/4 cup) Coles cranberry sauce
- 2 tsp fresh thyme leaves
- 1 tbsp finely chopped fresh chives
Step 1: Preheat the oven to 220C/200C fan forced.
Step 2: Prepare the pastry (1 1/2 sheets frozen puff pastry, just thawed): Cut the whole pastry sheet into 16 even squares. Cut the half sheet into 8 even squares. Line 1 1/2 tbs (30ml) capacity mini muffin pans with pastry squares (the pastry edges will be higher than the muffin holes). Place in the freezer for 15 minutes to firm.
Step 3: Bake the pastry for 10 minutes or until light golden and crisp. Use a spoon to gently press down on the pastry to flatten slightly. Fill each hole with a little of the chicken. Top with a piece of brie and cranberry sauce. Scatter with thyme.
Step 4: Bake for 5-7 minutes or until golden and the cheese has melted slightly. Sprinkle with chives.