Sharpham Puff Brie Bites are the ultimate crowd‑pleasing canapé—flaky, buttery puff pastry paired with the luxurious creaminess of Sharpham Brie. Each bite-sized heart is filled with a spoonful of chutney, such as Sharpham’s Caramelised Fig & Pinot Noir or Red Onion, Thyme & Rosemary Marmalade, creating a perfect balance of sweet, savoury, and indulgent.

Ideal for festive gatherings, romantic dinners, or summer picnics, these puff bites bake into crisp, golden pastries with a molten Brie centre. They’re simple enough for weeknight entertaining yet special enough for celebrations. Serve warm and watch them disappear in seconds.

Why You’ll Love This Recipe

A beautiful, heart‑shaped canapé that looks impressive with minimal effort

Combines Sharpham’s award‑winning Brie with artisan chutneys

Customisable with your favourite flavours

Ideal for Valentine’s Day, Easter, Christmas, or summer picnics

A guaranteed hit for cheese lovers

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Prep Time 30

Cook Time 14

Ingredients

320 g of ready-rolled puff pastry.
120 g Sharpham Brie
Choice of chutney- I used Sharpham Camerelised Fig and Pinot Noir and Red Onion Thyme and Rosemary Marmalade
10 ml milk for sealing pasty

Instructions

Preheat your oven to 200 degrees.
Take your puff pastry out of the fridge to come to room temperature.
Lay the ready-rolled puff pastry flat.
Using the larger cutter, cut out 18 large hearts.
With 9 of the pre-cut hearts, use your smaller cutter, then cut out a smaller heart.
(The heart shapes you have cut out can be placed on your baking sheet and can be cooked at the same time for little puff hearts.)
With a little bit of milk on your finger run around the edge of the large heart, then place the cut-out heart ring over the top and gently press down so the two are secure.
Place on a baking sheet and bake for 10 minutes in your preheated oven.
As soon as they are baked, take them out the oven and using a sharp knife go around the little heart shape in the middle.
Carefully take the heart off. You are left with a little puff pocket.
Spoon a teaspoon of your chutney in and top with Sharpham Brie.
Put the little heart hat back on over the top and return to the over for 5 minutes. Until the brie is melted and gooey.

Notes

FAQs

Can I use a different cheese? Sharpham Brie is recommended for its meltability and flavour, but soft cheeses like Camembert also work.

Can I prepare them ahead of time? Yes—assemble the pastry hearts and store in the fridge. Add chutney and Brie just before baking.

Do I have to use heart cutters? No—any shape works. Hearts simply add a charming, celebratory touch.

Which chutney pairs best? Sharpham’s Caramelised Fig & Pinot Noir offers sweetness and depth, while the Red Onion, Thyme & Rosemary Marmalade adds savoury richness.