Brie and cranberry rolls
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Makes 12
- Dietary
- Vegetarian
These rolls parcel everyone's favourite Christmas flavours – cranberry, brie, walnut and rosemary – in a delicious pastry package with a chilli kick. Eat them straight from the oven or cold as part of a buffet spread.
Each serving provides 200 kcal, 6.6g protein, 10.1g carbohydrate (of which 2.3g sugars), 14.6g fat (of which 7.4g saturates), 0.9g fibre and 0.53g salt.
By Martyn Odell
Ingredients
- 2 tbsp cranberry sauce
- 320g pack ready-rolled puff pastry, cut into 6 equal rectangles
- ½–1 tsp chilli flakes, to taste (optional)
- 250g/9oz brie, thinly sliced (see recipe tips)
- 1 free-range egg, beaten
- 20g/¾oz walnuts, crumbled or chopped
- few sprigs fresh rosemary, leaves picked and finely chopped
- sea salt flakes
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Spread the cranberry sauce over the pastry rectangles, sprinkle with half of the chilli flakes and cover with thinly sliced brie.
Roll each rectangle along the longer side into a sausage, then cut in half lengthways, creating two strips. With the filling facing up, twist one of the strips into a snail shape. Repeat with the other strip and then repeat with the remaining rectangles.
Brush the rolls with the beaten egg and top with the walnuts, rosemary and remaining chilli flakes.
Bake for 8–10 minutes or until golden-brown. Finish with a pinch of sea salt flakes.
Recipe tips
Thin slices of brie are really important, otherwise the pastry is hard to roll. To make it easier to cut thin slices, put the brie in the freezer for about 30 minutes.
These pastries can be eaten warm or cold. They can also be reheated in the oven for few minutes until warm.
To make ahead, make the rolls and keep in the fridge for up to 24 hours until ready to bake. If the pastries are very cold when they go in the oven, you might need to bake them for a couple of extra minutes.
