Why you’ll love this Recipe
Ingredients - Notes and Substitutions
This recipe only has 5 main ingredients which makes it quick and easy! These puff pastry brie bites filled with mango chutney are perfect for serving while your guests are mingling and waiting to be seated. You can prep it ahead and pop it in the oven 30 minutes before your guests start to arrive. The mango chutney is sweet and tangy which is perfect with the creamy, melty brie cheese. The almonds add a bit of crunch for an altogether delicious pastry.
This recipe takes under 30 minutes to make a large batch of bite-sized appetizers. It can be adjusted using larger or smaller muffin pans depending on the amount of people you’re serving. There’s only 5 main ingredients, plus flakey salt! You can prep ahead the pastries up to 3 days ahead in the muffin pan and bake it off when you’re ready to serve.
How to make Puff Pastry Bites with Brie Cheese
Variations
Storage Instructions
Make Ahead Tips
More Indian Snacks and Appetizers to try
Recipe
If using store-bought puff pastry, be sure to follow the defrost instructions. Premade puff pastry can be extremely difficult to handle once it’s too warm. In this instance, I’m baking in an 8-cup muffin pan so the one sheet of puff pastry is cut into 8 slices. A 6-cup jumbo muffin pan works for larger pastries as well. To make bite size brie bites, use a 24-cup mini muffin pan and cut the puff pastry into smaller pieces. Pictured is an 18-ounce wheel of cheese. I cut it into half and placed half back in the refrigerator to use another time. If you’re making bite-sized puff pastries in a 24-cup muffin pan, you may need to cut the brie lengthwise into two layers as well. Top the brie cheese with 2 teaspoons of mango chutney. Sprinkle each pastry with 7-8 slices of almonds. They’ll get nice and toasty in the oven to add some crunch.
Sprinkle flaky salt and dried thyme on each pastry and serve warm. For another cheese option, you can serve them with this Cranberry Pistachio Goat Cheese Log. If you have an extra sheet of puff pastry, then these Aloo Samosa Pinwheels are a must. The same goes for puff pastry. It is a goopy nightmare if it’s too warm. Work quickly with the dough, or flash freeze it for 10 minutes if it’s difficult to work with. Using the rind. You can remove the rind of the brie if you’d like, but it’s a huge waste of perfectly good cheese. The rind is edible and compliments the cheese inside. Dough substitutions. Pie dough, crescent dough, croissant dough, or mini phyllo cups will work just as well as puff pastry. Think flaky, buttery dough and you should be good. Grease the muffin pan. Don’t forget this step! I find that using two forks was the easiest way to release any melted cheese from the sides and scooping out the delicate pastry from two sides. Avoid overfilling. As tempting as it may be, avoid overfilling the each cup to allow the puff pastry to rise. If the brie spills out, use a fork to scoot it back in while it’s still hot. A great savory option would be pesto with a healthy sprinkle of parmesan cheese. I would not recommend keeping them past 3 days in the refrigerator or in the freezer. Pop them into the oven as normal before you plan on serving them. I’d love to know what you thought of this recipe! Don’t forget to leave a comment and ⭐️ star rating below! Thinking about making this recipe? Enter your email and I’ll send it straight to your inbox to save for later. Plus, get new recipe inspiration from me every week! By submitting this form, you consent to receive emails from Masala and Chai.
