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Cranberry & Brie Mini Tarts

by Odlums

 

Preparation time
20 Minutes
 
Cooking time
20 Minutes
 

Ingredients

Short crust Pastry

  • 200g Odlum’s Strong flour
  • 100g Chilled unsalted butter
  • 1 Pinch of Rosemary (optional)
  • good pinch of salt
  • Iced water

Filling:

  • Jar of Cranberry Sauce
  • 200g Brie
  • Black pepper

Directions

1. Pre-heat the oven to 180’C/350 F/Gas Mark 4

2. Sieve the flour and salt in to a large bowl, grate the butter into the pastry and mix lightly with the tips of the fingers to combine. Add the salt, rosemary (if using) and small amounts of iced water, just enough to bring the pastry into a dough, roll together until smooth, cover and refrigerate for 30 minutes before using.

3. Dust your work bench with a little flour and roll the pastry into a rectangle. Use a cookie/scone cutter and cut out rounds. Put the rounds into shallow cupcake/bun trays.

4. In each round, place a small dollop of cranberry sauce, topped with a cube of Brie. Sprinkle with black pepper. Bake for 15-20 minutes.

To Serve:

Top with an extra small dollop of cranberry sauce and garnish with a little greenery, like parsley or chopped chives.

 
Odlums Flour White Strong
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Avonmore Unsalted Irish Butter
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SuperValu Rosemary
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SuperValu Sea Salt Grinder
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Signature Tastes Cranberry Sauce
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SuperValu Irish Brie Wedge
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SuperValu Ground Black Pepper
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