Recipe Card

Brie and Redcurrant Puffs


  • 20 Jus-Rolâ„¢ Party Pastry Cases
  • Beaten egg to glaze
  • 200 g Ripe Brie
  • 10 strings redcurrants

Equipment required

  • Baking Sheet
  • Pastry Brush


  1. Preheat oven to 220°C/425°F/Gas Mark 7
  2. Bake off pastry cases as directed on pack, glazing with beaten egg. Remove or press in lids once baked and allow to cool.
  3. Divide the Brie into 20 slices/wedges and push at an angle into cases, return to oven to just heat so cheese starts to soften. Serve garnished with a part string of redcurrants.
  4. If preferred, place cheese in hot cases immediately after they are baked, return to oven for 2-3 minutes then garnish as directed.

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