- 1 1/2 sheets of frozen puff pastry, just thawed
- 1 small smoked chicken breast, finely chopped
- 100g of brie, cut into 24 even pieces
- 100g (1/4 cup) of cranberry sauce
- 2 teaspoons of fresh thyme leaves
- 1 tablespoon of finely chopped fresh chives
There's nothing quite like sitting around on Christmas day with your loved ones; the kids are playing by the tree, eagerly gazing at the presents they know are for them, you can smell the Turkey roasting in the oven and your uncle Jack just told a really funny joke that you can't stop smiling at.
Life is good. However there's something missing.
These irresistible and delightfully Christmassy chicken, cranberry and brie tarts!
That easy that you could make them everyday, these tarts are the perfect finger food to serve when you're waiting for the main course. Made from only 6 ingredients, these tarts are sure to go a long way in guaranteeing you 'best cook ever' status.
Preheat the oven to 220C and cut the whole pastry sheet into 16 even squares. Cut the half sheet into 8 even squares and line a mini muffin pan with the pastry squares. It's okay if the pastry edges are higher than the muffin holes. Place these in the freezer for 15 minutes to make sure they're firm.
Bake the pastry for 10 minutes or until the pastry is lightly golden and crisp. Using a spoon, gently press down on the pastry to flatten it slightly before filling each hole with a little of the chicken. Top the tarts off with a piece of brie and some cranberry sauce. Sprinkle some thyme over the top if you want to.
Bake the tarts for 5-7 minutes or until they're golden brown and the cheese has melted slightly before spinkling them with chives and serving them up on your best platter.