Ingredients
- 1/2 pack / 250 gphyllo pastry
- 50 gbutter, melted
- 180 gbrie cheese, cut into cubes
- 155 gStaffords Cranberry Jelly
- To tasteflaky sea salt
- To servepistachio nuts, roughly chopped
Made with Staffords
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Method
Preheat the oven to 190°C. Thaw the phyllo pastry and cut it into 9 cm x 9 cm squares. You want 36 squares, as each parcel is made of 3 layers.
Brush a 12-cup mini muffin tin with butter. Working quickly, lightly brush each pastry square with melted butter, then overlap three squares to make a star shape. Press the triple-layered squares into the muffin tin, flush against the sides.
Whisk the Staffords Cranberry Jelly in a small bowl. Add a scant teaspoon to the bottom of each parcel, top with a few cubes of brie and finish with another dollop of cranberry jelly.
Bake for about 10 minutes until golden brown and crisp. Scatter with flaky sea salt and pistachios and serve straight away.
If you do not have a mini muffin, cupcake or mini tart tin, bake the parcels free form. Press the pastry together at the top to form a sealed parcel, which stops them falling apart without a mould.
