Sharpham Puff Bites

In Recipes by Greg

Prep Time 30 minutes
Cook Time 14 minutes


  • 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


  • 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.