Nothing spells ‘Christmas party food’ quite like the combination of Brie and cranberries. These cute little parcels make a delicious easy starter, but also work well as a canapé, with or without extra cranberry sauce to dip them into.
Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a large baking sheet with baking
parchment. Lay a sheet of filo on a work
surface, with a long edge closest to you
(keep remaining sheets covered with a
damp tea towel). Brush lightly with butter,
then cut the sheet vertically into 4 even
strips (each about 11 x 23cm).
Step 2Working with 1 strip at a time, fold the
pastry diagonally from the bottom left
corner over to the right-hand edge, to
form a triangle at the base. Spoon 1/2 tsp
cranberry sauce on to the folded triangle
and top with a piece of Brie.
Step 3Fold the topped triangle up the pastry strip,
maintaining the triangle shape, and pinching
the edges to seal. Tuck the end in and press
gently to seal (use a little extra butter, if
needed, to stick). Repeat with remaining
pastry and filling to make 12 parcels.
Step 4Arrange the parcels on the lined sheet,
brush tops with any remaining butter and
sprinkle over the nigella seeds.
Step 5Bake for 10min, or until deep golden brown.
Serve with extra cranberry sauce for dipping.
AIR FRYER FABULOUS
Preheat air fryer to 180°C. Cook the assembled parcels in a single layer in the air fryer basket (in batches, if needed) for 6-8min, or until crispy.
GET AHEAD
Prepare to end of step 4 up
to a day ahead, wrap sheet tightly and
chill. Unwrap and complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
