Cranberry Brie Mini Pies
I live my life running late, at the last minute, and on the fly.
I didn’t ask to be this way, and I can’t say it’s something I’m particularly proud of. I frequently wish that I was a more methodical, meticulous planner like my mother.
However– they do say that necessity is the mother of invention…
And when you consistently find yourself in emergencies as a result of poor planning, you get pretty adept at finding creative solutions. Air-go, I’ve made a bit of an art of doing things “at the last minute.” Not the least of which: food.
Two of my go-to dishes that are super easy to pull off are Brownie Batter Dip and Apple Salad. They’re both amazing, and, if you like to live your life on the edge (of a schedule) like me, they’re awesome recipes to keep in your stash!
Another one of my favorites that I like to keep on hand for entertaining on-the-fly: brie.
By far and away, I think Brie is one of the most useful ingredients to keep on hand. It has a lengthy (refrigerated) shelf life, works in both sweet and savory dishes, and looks fancy but tastes like comfort food. It’s amazing on crackers, salads, in pie, on pizza, for dipping and spreading, and wrapped up in your favorite pastry. AND it’s almost always super quick and easy to whip up into some sort of dazzling, delicious presentation.
Today, I’m filling a mini pie crust with yummy seasonal flavors (cranberry and pecans, specifically) and baking them together with brie cheese for a warm, gooey, deliciously EASY appetizer or even dessert that people will go nuts for!
- 2 unbaked pie crusts
- approximately 8 oz brie cheese
- 1 can jellied cranberry sauce
- 1/4 cup chopped pecans
Preheat oven to 450ºF.
Unroll the pie crusts and use a 2 1/2" round cookie cutter to cut circles. You should be able to get 12 circles from each pie crust.
Gently press each circle into a mini muffin tin. Partially bake the mini crusts for 3 minutes.
Meanwhile, chop the brie into small (about 1/2" - 1" square) pieces. And use a fork to loosen and "smush" the canned cranberry sauce (you want it to resemble jelly).
Remove the partially baked crusts from the oven, and place a piece of brie into each of the crusts. Top with a teaspoon of the cranberry jelly, and sprinkle with a pinch of chopped pecans. **BE CAREFUL to not overfill the crusts. Don't try to pack in extra brie or cranberry sauce, or it will bake out of the cups and be VERY messy (although no less delicious)**
Continue to bake pies for an additional 5 minutes, or until cheese is melted and bubbly and crust is done.
Let pan cool for a minute before loosening the pies from the tins with a fork or butter knife (an off-set cake spatula is perfect for this). Serve immediately while warm.