Makes 12
Ingredients:
- ½ pack / 250g phyllo pastry
- 50g butter, melted
- 180g brie cheese, cut into cubes
- 155g Staffords Cranberry Jelly
- Flaky sea salt, to taste
- Pistachio nuts, roughly chopped
Method:
Preheat oven to 190˚C.
Thaw the phyllo pastry and then cut into 9cm x 9cm squares.
You want to end up with 36 squares as each little parcel will be made of 3 layers.
Brush a 12 cup mini muffin tin with butter.
Working quickly, lightly brush each square of pastry with melted butter.
Overlap and layer them so you end up with a “star” shape.
Press the triple layered pastry squares into the muffin tin, making sure they are flush against the sides.
(If you do not have a mini muffin / cupcake / mini tart tin/s you can easily bake the parcels free form. Just press the pastry together at the top forming a sealed parcel which will prevent them from falling apart without a mould.)
Whisk the Staffords Cranberry Jelly in a small bowl.
Add a scant teaspoon to the bottom of each phyllo parcel.
Top with a few cubes of brie cheese.
Finish with another dollop of Staffords Cranberry Jelly.
Bake in the preheated oven for ± 10 minutes until golden brown and crisp.
Scatter the parcels with a little flaky sea salt and pistachio nuts.
Serve straight away and enjoy!