Ingredients:
- 320g shop-bought puff pastry
- 200g Brie cheese, chopped into 12 evenly-sized pieces
- 200g cranberry sauce
- A bunch of fresh rosemary, to garnish
Method:
- Preheat the oven to 200°C/180°C fan/gas mark 6 and lightly grease a 12-hole cupcake tray.
- Roll out your puff pastry and using a cookie cutter about half and inch bigger than the holes of your cupcake tray, cut out 12 circles. Gently press each circle into the holes of your cupcake tray.
- Pop a piece of Brie cheese into each pastry tartlet and top with a teaspoon of cranberry sauce. Bake for 12-15 minutes until the pastry is golden.
- Top each tartlet with a sprig of rosemary before serving.
