2 sheets filo pastry
35g melted butter
200g brie cheese
24 teaspoons blackcurrant jelly
24 walnut halves
Preheat oven to 180°C / 350°F / Gas mark 4
Brush melted butter over one sheet of filo pastry. Place a second sheet on top and brush with some more butter. Cut into 24 equal sized squares. Put each filo square into a mini muffin tin. Bake for 5-10 minutes until golden brown.
Remove the rind from the brie and cut into 24 cubes. Place one piece of brie in each cooked filo pastry tartlet. Put one teaspoon of blackcurrant jelly over the brie then top with a walnut.
Lower the oven temperature to 170 and return to the oven for another 5-8 minutes until the cheese has melted.
Tip: It easier to cut out the filo pastry if you use a pizza cutter.
Recipe supplied by Louise Lennox
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