They’re easy to make, and they look like a gourmet treat! If you’re looking for an appetizer that combines the best flavors of the holidays, you have to try these Chicken, Cranberry and Brie Tartlets from Lemon Tree Dwelling.
The perfect combination of savory and sweet, this appetizer is made for holiday parties. These little bites look so festive and inviting, your family will be asking for them again next Christmas.
Featured photo: turkey, cranberry and brie pockets by Jess Pryles, one of the other versions below.
Chicken, Cranberry & Brie Tartlets at a glance
- Makes: about 48 bite-size tartlets, enough for a party tray
- You’ll need: brie, cooked chicken breast, fresh cranberries, honey, mustard powder, pecans, puff pastry, sage, water
Why they stand out
Cathy uses fresh cranberries with honey and mustard powder rather than canned sauce, which promises a filling that is tart, sweet and a little sharp all at once. Each tartlet gets its own piece of brie, and pecans and fresh sage bring the Thanksgiving flavors. Using cooked chicken means they are a clever way to use up leftovers, and swapping in leftover turkey works just as well.
Get the full written recipe and helpful tips at Lemon Tree Dwelling.
Thanks to Cathy at Lemon Tree Dwelling for this amazing recipe!
Two more versions worth trying
Turkey, Cranberry & Brie Pockets by Jess Pryles
Bigger than a tartlet: puff pastry parcels with a creamy, sage-seasoned turkey filling, brie and cranberry sauce. A good choice when you want something more filling than a bite-size snack.
- Makes: 8 parcels
- You’ll need: brie, butter, cranberry sauce, egg, flour, garlic powder, milk, onion, puff pastry, sage, salt, shredded cooked turkey
Get the full recipe from Jess Pryles →
Turkey, Cranberry & Brie Rolls by My Fussy Eater
A Christmas twist on sausage rolls, made with turkey mince, so you don’t need leftovers at all. They are family-friendly and freezer-friendly, and they come together in about 35 minutes.
- Makes: 16 rolls
- You’ll need: brie, chicken stock cube, cranberry sauce, egg, garlic, parsley, puff pastry, salt and pepper, spring onion, turkey mince
Get the full recipe from My Fussy Eater →
Tips for holiday party bites
- Keep the puff pastry cold. Cold pastry puffs up into flaky layers; warm pastry turns flat and greasy.
- Cut the brie while it is cold, straight from the fridge. Warm brie is too soft to cube neatly.
- Make the filling a day ahead and assemble just before guests arrive, so the bottoms stay crisp.
- Serve them warm, when the brie is still soft. Ten minutes out of the oven is about right.
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