Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 12 people
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
12
- 500grams frozen Woolworths Australian potato minis
- 125grams wheel brie, cut into 12 wedges
- 2tablespoons cranberry sauce
- 1tablespoons walnuts, roughly chopped
- 1/4 punnet rosemary , sprigs picked
Description
For a deceptively simple Easter-time finger-food, these bites (made with premade potato minis, cranberry sauce and a wedge of creamy brie) are just the ticket. It's hard to stop at just one.
Instruction tip
Swap tip:You can use other bottled relishes or chutneys instead of cranberry sauce. Try caramelised onion relish or tomato relish.
Method
Step 1 of 3
Preheat oven to 230°C/210°C fan-forced. Grease a 12-hole, -cup-capacity muffin pan. Place 3 potato minis into each hole. Bake for 10 minutes or until softened.
Step 2 of 3
Remove from oven and using the end of a wooden spoon, press potato minis down and up sides to form a case. Bake for 15 minutes or until golden. Add 1 brie wedge to each hole and bake for a further 5 minutes or until just melted.
Step 3 of 3
Set aside to cool for 5 minutes, then transfer to a serving board. Top each bite with a little sauce. Season with freshly cracked black pepper. Serve sprinkled with walnuts and rosemary.
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