Brie And Cranberry Vol Au Vent Appetiser Bites Recipes

BRIE AND CRANBERRY VOL AU VENT

Steps:

• Preheat oven to 425 degrees F.
• On a lightly floured surface, unfold the puff pastry sheets and gently roll until 1/4-inch thick. If using puff pastry cups, skip to step X.
• Using a 2½" round cutter, cut 9 circles on each pastry sheet and transfer to a baking sheet lined with parchment paper. Then, use a 1½" cutter to cut a hole in the center out of half the circles, creating rings. Place the rings on top of the whole circles. Discard the cut centers.
• Place the raw vols au vent in the freezer for 15 minutes (and no more than 30 minutes).
• When oven is preheated, brush the center of the vols au vent with the egg wash. Do not brush the edges, so the puff pastry can rise evenly.
• Bake until golden brown, about 12-15 minutes.
• Remove the pastries from the oven. If the centers puffed a lot, use a pairing knife to cut them out or push them in with your fingers, to created a hollow space for the cheese.
• Insert the brie cubes inside the hollowed center. Top with the cranberry sauce and crushed pistachios.
• Bake again until the cheese has melted, about 10 minutes.
• Let them cool slightly and serve immediately!

BRIE AND CRANBERRY VOL AU VENT APPETISER BITES

Steps:

• Put 1/4-1/2 tsp piece of brie into unbaked vol au vent case (fill case to just below top of pastry).
• Bake approximately 12 minutes at 200C until case is browned and cheese is melted.
• When cheese is melted, top with 1/4 tsp cranberry sauce.
• Serve immediately with copious amounts of wine!