Brie & pecan bites

Prep: 35 mins Cook: 10 mins

Easy

Serves 8
These cheesy bites are a great addition when you're hosting a drinks party with canapés

Nutrition and extra info

Nutrition: per serving

  • kcal442
  • fat37g
  • saturates16g
  • carbs11g
  • sugars2g
  • fibre1g
  • protein16g
  • salt1g
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Ingredients

  • 2 x 250g round brie
  • 270g pack filo pastry
  • 50g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g pecan, finely chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • drizzle of honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

Method

  1. Heat oven to 220C/200C fan/gas 7. Unwrap the cheeses and slice each in half horizontally through the centre to make 4 rounds. Cut each round into 8 to give 32 wedges in total.

  2. Unroll the pastry and take out one sheet at a time, keeping the remainder covered under a tea towel. Cut the pastry into 4 long strips, brush with melted butter, then place a wedge of Brie at the top of each strip. Fold pastry over, then over again to encase the Brie, as you would a samosa, into a triangle. Dip one side of the pastry into the beaten egg, then into the chopped pecans. Put on a baking tray, then repeat with the remaining Brie, pastry, egg and nuts.

  3. Bake the bites for 8-10 mins until golden. Remove from the oven and allow to stand for 2 mins before drizzling with honey to serve.

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Comments (4)

tanyah's picture
0

Sounds so yummy in theory but in reality it doesn't work at all. I was very careful with the pastry and it still oozed out. Also if you use the amount of pastry that is needed to keep the cheese in then it is far too much pastry proportionally. I baked a batch and then tried again a few times so I gave it a good go.

angelalambert's picture
4

Done these for 2 parties now and are always tasty. Freeze well too. They are a little fiddley with the filo pastry but if you have time and patience then worth the effort.

kathryndonna's picture
3

Hmmmmm......the brie oozed out of the pastry all over the baking sheet despite several layers of filo around it. What was left inside tasted good though.

tweetie-pie's picture

Looks like a good idea....although i'd probably do cashews instead of pecans and ditch the honey so that it's savoury rather than sweet/savoury!

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