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.