I know these aren’t the most photogenic of treats, but hear me out. BRIE. APPLES. FALL SPICES. PUFF PASTRY. Are you convinced yet? ;)
In all seriousness, these Apple Chutney & Brie Puff Pastry Pockets need to make an appearance at your next holiday gathering. I’ve always felt that the combination of brie and puff pastry has a way of making a dish feel elegant. Perhaps it’s the fact that this rockstar combo is typically consumed around the holidays, when people are dressed to celebrate and in the most cheery of moods. But while both celebratory and delicious, the classic preparation (read: a whole wheel of brie wrapped in an snug blanket of puff pastry, optional layer of jam), is a bit, well, overdone. Let’s take the snooze out of holiday apps, shall we?
These single-serving, hand-held pastry pockets possess all of the classic appetizer’s best qualities — flaky puff pastry, oozy brie cheese — with a bit of a twist and in a perfectly-sized individual portion. The twist, and the real star of the show, is the apple chutney. Rich with the comforting flavor of autumn apples, and slightly tangy with a savory spice, it’s the stuff of fall bliss. I guarantee you’ll find yourself looking for excuses to smear and slather any leftovers on toasty chunks of bread.
The point has to be made that these puff pastry pockets are not only incredibly tasty but also insanely easy to pull together. The chutney can be made days in advance and once that’s done, all that’s left if assembling and baking. Does it get any better than that? Go ahead, try them! Instead of waiting in line for the cheese knife, you and your guests will be on the fast train to cheesy bliss.
- 3 medium granny smith apples
- 1/2 cup chopped yellow onion (about 1/4 large onion)
- 1 orange, both the zest and juice
- 1/3 cup apple cider vinegar
- 1/2 cup apple cider
- 1/2 cup light brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
- pinch red pepper flakes
- pinch garam masala
- egg wash (one egg whisked with a splash of water)
- 3 sheets puff pastry
- brie cheese, 1/4-inch slices
- dried cranberries and/or golden raisins
- Combine all ingredients in a large saucepan over medium heat. Stir to combine well and bring to a boil.
- Once boiling, reduce the heat and simmer for 20-30 minutes, or until apples are soft and breaking up and most of the liquid has evaporated. Set aside to cool.
- Preheat the oven to 400F. Line two baking sheets with parchment paper.
- Unfold one sheet of puff pastry and cut into four even squares. Repeat with the remaining 2 sheets of puff pastry then arrange the squares on the lined baking sheets.
- In one corner of each square, spoon 1-2 tablespoons of apple chutney. Top the chutney with a slice of brie and a few dried cranberries/golden raisins.
- Brush all four sides of each square with egg wash then fold into triangles, being careful not to let the chutney ooze out. Use a fork to seal both edges. Brush the tops of each pastry with more egg wash and use a fork or toothpick to poke three vent holes in the top of each.
- Bake for 15-20 minutes, or until pasties are puffy and golden brown. Serve warm, if possible.