- 2 x 250g round brie
- 270g pack filo pastry
- 50g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 140g pecan, finely chopped
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- drizzle of honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
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.
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.
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.