It’s Christmas Eve!!!
In theory by now you should be all ready for the big day, presents should be wrapped, the food should be bought and the mince pies for Santa should be baking, releasing wonderfully christmassy smells around the house. Has anyone actually achieved this yet?!
We’ve got friends coming over tomorrow for the big day, and we’re laying on Turkey and all the trimmings. I’ve never cooked a turkey before, and I’m more than a little bit nervous. I’ve read everything Delia and Jamie Oliver have to say on the matter. Unfortunately they have quite a lot to say, and often contradict themselves in their advice. I think I’m going to go with lots of butter and lots of bacon. How could anything go wrong when there’s lots of bacon involved?
If you’re not quite there yet, try these little cheat pastries. They are so quick and easy to make, and made with things you probably have knocking around the house over the Christmas period. I served them at a mulled wine and mince pie night we had over the weekend and they went down a treat. They’d also be great on a boxing day buffet table, or even as a (slightly rustic looking) canapé on New Years Eve. The brie and cranberry work so well together, and are lovely served warm straight from the oven while the cheese is still melted and gooey. Their still delicious cold though, the cranberry sauce keeping everything moist. I made my cranberry sauce from this recipe, which makes plenty for Christmas day too, but from a jar would work well too if that’s what you have in the house.
On Boxing Day we fly to Cambodia for a week. I am ridiculously excited, Cambodia has been top of my places to visit list for years. I’m sure I’ll come back with hundreds and hundreds of photographs to share! In the meantime, I want to wish you all a very Merry Christmas and a Happy New Year.
Love, Jennie xx
Last Minute Brie and Cranberry Puff Pies
(makes about 20)
1 Frozen pack of puff pastry, about 375g frozen weight
Approximately 3 tablespoons Cranberry Sauce
1 egg, beaten
Preheat your oven to 200C/395F.
Defrost your puff pastry, then roll out onto a floured surface into a long strip, about 20cm wide, and about 5mm thick. Cut widthways across the strip, at about every 15cm, dividing your strip into about 20 small rectangles.
Place a small cube of brie, and about half a teaspoon of cranberry sauce onto one side of each rectangle.
Brush the beaten egg all around the edges of each rectangle, then fold in half to enclose the cheese and create a small parcel. Brush the top of each little pie with more beaten egg. Use a fork to seal down with edges of the parcel.
Place the pies on a baking tray, lined with greaseproof paper. Bake for15 – 20 minutes, until golden and puffed up.