Jalapeño Jam & Brie Bites
These are the easiest little canapés to make that are packed with plenty of flavour. Made with jalapeño jam, brie and a few crumbled walnuts.
Servings: 20 small bites
Equipment
- A mini cupcake/muffin tray
Ingredients
- 2 tbsp Jalapeño Jam
- 200g Brie - fresh from the fridge or Honestly Veganzola to make them dairy free
- 1 packet of shortcrust pastry
- 20g walnuts - roughly chopped
Optional
- A sprig of rosemary
Instructions
- Preheat your oven to 180C. Roll the pastry out to 0.5cm thick, then cut into squares to fit into your mini cupcake tray slots. I used a silicone tray so didn’t need to grease them.
- Dollop the Jalapeño Jam into each case, then cut the brie into small cubes and place on top. Scatter over your walnuts, and place a couple of rosemary leaves in each bite.
- Bake in the oven for 20 minutes until the pastry is cooked underneath and golden brown on the edges.