Go Back
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
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 14 minutes

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.