Description
Delicious tartlets combining flaky puff pastry with creamy brie, tangy cranberry sauce, and savory chicken, perfect for cozy nights.
Ingredients
- 1 sheet puff pastry (thawed)
- 1 cup cooked shredded chicken
- 1/2 cup whole-berry cranberry sauce
- 1 small shallot (minced)
- 1 tsp olive oil
- 1 tbsp chopped fresh thyme
- Salt and pepper to taste
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin pan.
- In a skillet, sauté the minced shallot in olive oil until translucent.
- In a bowl, mix the shredded chicken, cranberry sauce, sautéed shallot, thyme, salt, and pepper.
- Cut the puff pastry into twelve 3×3-inch squares.
- Press each square into the muffin cups.
- Fill each pastry with about 1 tablespoon of the chicken mixture.
- Top with a 3/4-inch cube of brie.
- Brush the edges of the pastry with the egg wash.
- Bake for 18–22 minutes or until the pastry is golden and puffed.
- Let cool for 5 minutes before removing from the pan.
Notes
If using very wet fillings, blind-bake the shells for 5–7 minutes to prevent soggy bottoms.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American