Bacon, Brie and Cranberry Mini Pies

These bacon, brie and cranberry mini pies are the perfect Sunday morning feast. Deliciously tangy, salty and smooth, when I discovered them on Tasty, I knew I’d be making them for many weekends to come. The original recipe includes little pie tops, but I like to leave them open.

Here’s what you’ll need:

  • Ready Roll Puff Pastry
  • Brie cheese, cubed
  • Bacon lardons
  • Cranberry sauce

First, fry your bacon lardons until cooked. Cut your brie into little cubes – a sharp knife really helps.

Use a glass to cut out circles from your puff pastry. Grease a cupcake tin with butter or spritz with the Buttery Frylight. Place your pastry circles into the cupcake tin and get ready to fill.

Add your bacon, brie cubes and a little cranberry sauce.

Pop in the oven at 190 degrees. Mine took around 17 minutes but it’s best to keep a close check. When the pastry goes golden brown and the cranberry sauce is bubbling, they’re ready!

Voila! I cooked up a batch this weekend and everyone tucked in.

Serve straight out of the oven for a crowd-pleasing brunch.

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