These tasty cranberry and brie tartlets are the perfect weekend treat – serve either on their own or with a leafy green salad for an easy-to-make and tasty meal.
- 225g shortcrust pastry
- Cranberry and port sauce (Tracklements)
- 200g brie cut into ½ inch cubes (with rind left on)
- 30ml milk
- 1 large egg
- Salt and pepper to taste
Roll the pastry out until it is 3mm thick and stamp out circles to fit in a tartlet tin and then chill for 30 minutes.
Bake the pastry cases blind for 10mins at 180oC/350oF/gas mark 4. Remove from oven and put ½ teaspoon of cranberry sauce in each pastry case and cover this with one or two cubes of brie.
Whisk together the milk, egg, salt and pepper and pour this mixture over the brie and cranberry sauce to fill up each tartlet.
Cook for approximately 10-15 minutes at 180oC until raised and golden brow.
For a meaty variety add some Parma ham or little bacon bits