Cheese & Cranberry Bites
Unroll the puff pastry sheets on a lightly floured surface. Use a sharp knife or pizza wheel to cut each sheet into 6 squares.
Lightly grease the wells of a muffin tin then press a square of pastry into each one.
Refrigerate for 30 minutes.
Pre-heat oven to 220°C / 200°C fan assisted.
Cut the block of Carbery Cracker White in 2 down the centre, lengthways. Cut each piece into 12 cubes, so that you have 24 cubes in total.
Remove the muffin tin with chilled pastry from the fridge. Drop a generous teaspoon of cranberry sauce into each pastry shell, then top with 2 cubes of cheese.
Brush the pastry with the beaten egg.
Pick the leaves off the sprigs of thyme and roughly chop. Sprinkle the thyme over the pastries.
Bake in the pre-heated oven until the pastry is puffed up and golden, about 20 minutes.
Leave to cool in the muffin tin for about 5-10 minutes, then careful remove from the tin and serve warm.
Ingredients
Directions
Unroll the puff pastry sheets on a lightly floured surface. Use a sharp knife or pizza wheel to cut each sheet into 6 squares.
Lightly grease the wells of a muffin tin then press a square of pastry into each one.
Refrigerate for 30 minutes.
Pre-heat oven to 220°C / 200°C fan assisted.
Cut the block of Carbery Cracker White in 2 down the centre, lengthways. Cut each piece into 12 cubes, so that you have 24 cubes in total.
Remove the muffin tin with chilled pastry from the fridge. Drop a generous teaspoon of cranberry sauce into each pastry shell, then top with 2 cubes of cheese.
Brush the pastry with the beaten egg.
Pick the leaves off the sprigs of thyme and roughly chop. Sprinkle the thyme over the pastries.
Bake in the pre-heated oven until the pastry is puffed up and golden, about 20 minutes.
Leave to cool in the muffin tin for about 5-10 minutes, then careful remove from the tin and serve warm.