I love brie en croute, yet it bugs me to no end when it begins to harden as it sits out and you have to get a chisel out to get more of this wonderful concoction. I figure why not micro-size it so no matter how much they chill, you still have a portable snack with every bit of each component tucked inside. This recipe makes 18 bites. I use a round ravioli cutter from Williams-Sonoma as it crimps and cuts at the same time.
2 packages frozen puff pastry, thawed in refrigerator
1 8 oz. jar Archer Farms raspberry walnut chutney
1 8 oz. round brie, room temperature
Preheat oven to 400 degrees.
Unwrap one of the packages and separate the two sheets. Unfold one of the sheets and place onto a silpat lined baking sheet. Use your ravioli stamp to lightly mark where your rounds will be cut. Slice the brie into 1/2″X1″ slices and place each slice into the middle of each round. Place 1 tbsp. of chutney on top of each brie bit. Place second roll of puff pastry on top of first by rolling it on slowly from one end to the next, sealing each section and making sure to try and have no air pockets in each. Use ravioli stamp to cut each circle, remove remaining dough scraps and place into freezer for 5-10 minutes so you can pick each round up and move them even around pan without tearing them. Repeat with second box of puff pastry.
Bake in oven for 15 minutes, remove and allow to sit for five minutes – serve.