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Puff Pastry Canapé Pies with Brie and Cranberries

Puff Pastry Canapé Pies with Brie and Cranberries

Brought to you by: Ocado

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When it comes to Christmas party food, it doesn’t get more impressive than these mini puff pastry canapé pies filled with creamy brie, fragrant rosemary and sweet cranberry sauce. Individual foldover pies are a great festive food because you can get creative with any pastry scraps – use them to cut out stars or Christmas trees to decorate the outside of the pies before baking until golden brown and crisp.
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  • 2 320g puff pastry ready-rolled sheets
  • 100g cranberry sauce
  • 150g brie, cut into small cubes
  • 2 rosemary sprigs, needles only, finely chopped
  • 1 egg, lightly beaten with 1 tsp water, to glaze
  • 2 tsp nigella seeds


Step 1

Preheat the oven to 200°C/180°C fan/gas 6 and line a large baking tray with baking parchment.

Step 2

Roll out both sheets of pastry to a thickness of approx, 5mm. Using an 8cm cookie cutter, cut out 10 circles from each sheet of pastry.

Step 3

Place ½ tsp of cranberry sauce in the centre of each pastry circle, then top with a couple of cubes of brie and a sprinkling of rosemary. Season with a small pinch of salt and coarse ground black pepper.

Step 4

Wet a fingertip with egg wash and run it around the edges of each circle. This will help to seal the pies securely.

Step 5

Now fold each circle in half over the filling and, starting from one side, pinch along around the filling firmly to seal the pie into a neat half moon, then transfer it to the baking tray.

Step 6

Once all the pies have been shaped, use a fork to press along the sealed edge of each pie to crimp it prettily. This will also ensure no filling leaks out during baking.

Step 7

Brush the pies all over with the egg wash, then sprinkle over the nigella seeds and bake in the oven for 20-25 mins until golden brown.

Step 8

Transfer the tray to a wire rack and leave to cool for 5 mins, then transfer the pies onto a serving platter and serve immediately.

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