
Brie and Redcurrant Puffs
Try this delicious brie and redcurrant puffs recipe, the perfect nibble to serve up at parties. Made with Jus-Rol party pastry cases.
Quick Stats
Easy
20 Servings
15 minutes bake time
Brie and Redcurrant Puffs
Try this delicious brie and redcurrant puffs recipe, the perfect nibble to serve up at parties. Made with Jus-Rol party pastry cases.
Ingredients
- 20 Jus-Rol™ Party Pastry Cases
- Beaten egg to glaze
- 200 g Ripe Brie
- 10 strings redcurrants
Equipment required
- Baking Sheet
- Pastry Brush
Techniques Used
-
How to Make Pithiviers Gateau
How to Make Pithiviers Gateau
- Divide a block of thawed Jus-Rol™ Frozen Puff pastry into 2 equal halves and roll out each large enough to cut out a 20 cm/8″ disc from each. Spread almond filling on one disc – leaving a border all round of approx. 2 cm/just under 1″.
- With a sharp knife make 5 crescent shaped cuts in the second pastry disc, radiating out from the centre but leaving a border and the very centre intact. Brush border with beaten egg white.
- Place second pastry disc over base pastry and filling and press edges firmly together.
- With a sharp knife held horizontally against the sides, gently tap the pastry to knock up the edges and help effect a good seal and risen edge.
- Flute the border by pressing your thumb on the top of the border and drawing the back of a knife inwards, against the thumb.
- Finally brush the top with beaten egg white before baking.
Method
- Preheat oven to 220°C/425°F/Gas Mark 7
- Bake off pastry cases as directed on pack, glazing with beaten egg. Remove or press in lids once baked and allow to cool.
- 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.
- If preferred, place cheese in hot cases immediately after they are baked, return to oven for 2-3 minutes then garnish as directed.