Brie, Bacon and Fig Bites
Mini bacon and brie pastries with a dollop of fig paste make perfect passarounds.
|Preparation Time:||10 minutes|
|Cooking time:||20 minutes|
- 100g streaky bacon, finely chopped
- 1 sheet butter puff pastry
- 100g fig paste or quince paste
- 125g brie
- fresh thyme, for sprinkling
- freshly ground black pepper, to taste
Fry bacon in a non-stick pan until crisp and drain on absorbent paper. Cut each sheet of pastry into 16 squares and press into non-stick patty pans. Prick bases with a fork. Mix fig paste with a spoon to soften it and add ½ teaspoon into each pastry case. Top with bacon. Bake at 200°C for 10 minutes until puffed and golden. Cut brie into 16 wedges. Place a wedge of Brie in each tart and sprinkle with fresh thyme and pepper. Bake a further 5 minutes until Brie just softens and serve warm dolloped with remaining fig paste.
TO MAKE AHEAD
Cook pastries with fig paste and bacon for first 10 minutes, then allow to cool. These can be made up to 24 hours ahead and kept in the patty pans, covered in the refrigerator. Just prior to serving, top with brie wedges and bake for a further 5-10 minutes.