Turkey Brie Bites
Wrapped in golden puff pastry these bite-sized Turkey Brie wonders are teeming with flavour favourites! Turkey, cranberry and Brie are a tried, tested and a true trifecta of flavours that are sure to delight every holiday celebration. Better make extra batches as you and your guests won’t stop at one! These can also be frozen and re-heated for any surprise holiday visitors. Try pairing this recipe with Pinot Noir Hahn Monterey 2020.Ingredients
Serves 24 bites
2 cups (500 ml) shredded or finely diced cooked turkey
¼ cup (60 ml) mayonnaise
2 tsp (10 ml) Dijon mustard
salt and pepper, to taste
2 × 14 oz (397 g) packages puff pastry, thawed
½ cup (125 ml) cranberry jelly
9 oz (250 g) block brie, chilled, cut into 24 slices about 1¼-in (3 cm) wide and ¼-in (0.6 cm) thick
1 egg
2 tbsp (30 ml) water
Maldon sea salt, for garnish
chopped fresh parsley or fresh rosemary leaves, for garnish
Instructions
- Line a large baking sheet with parchment and set aside.
- In a medium bowl, combine turkey, mayonnaise and Dijon mustard. Mix well and season with salt and pepper. Cover and set aside.
- On a clean, lightly floured work surface, cut pastry into 4 portions. Roll each portion to about ¼-in (0.6 cm) thick. Using a 2¾-in (7 cm) round cookie cutter, cut 24 pastry circles. Repeat using a 3-in (7.5 cm) cookie cutter. Refrigerate for 30 minutes.
- Spread a single layer of 2¾-in (7 cm) pastry circles on prepared baking sheet, 2-in (5 cm) apart. Spoon about 2 tsp (10 ml) turkey mixture in centre of each circle, followed by about 1 tsp (5 ml) cranberry jelly and a slice of brie.
- Lightly brush edge of each pastry circle with water and cover with a 3-in (7.5 cm) pastry circle. Press edges to seal. Using a fork, poke holes in centre of each pastry puff and crimp edges. If desired, use a 2¾-in (7 cm) round cookie cutter with scalloped edges to trim outer edge of each circle. Refrigerate for at least 30 minutes. Can be made up to a day in advance and refrigerated until ready to bake.
- When ready to bake, preheat oven to 400 F (200 C).
- In a small bowl, prepare an egg wash by whisking egg and water until blended. Brush surface lightly with egg wash and bake for 20 to 25 minutes, or until golden brown.
- Allow to rest for 5 minutes before serving. Finish with sprinkles of Maldon sea salt and fresh herbs.