Brie and Redcurrant Bites
These are brilliant for a tear-and-share starter. Put them in the centre of the table and invite your guests to help themselves. They look especially pretty in the summer when thyme is young and tender.
Preparation: 45 minutes + proving and 20–25 minutes baking
Plus: Serve these warm while the cheese is still melted.
- 225g strong White Bread Flour
- 25g Butter
- ½ tsp Sugar
- ½ tsp Salt
- ¾ tsp fast action Dried Yeast
150ml hand-hot Water
For the filling:
- 2 tbsp redcurrant jelly
- 115g Brie (not too ripe), cut into 24 cubes
- 2 tbsp fresh thyme leaves
For the topping:
- 1 Egg
- 1 tbsp Water
- a handful of Sesame Seeds
- fresh Thyme leaves
- Put the flour in a bowl and rub in the butter. Stir in the sugar, salt and yeast and mix to a soft dough with the water.
- Turn out on to an unfloured work surface and knead for 10 mins until smooth.
- Place in an oiled polythene bag and leave to rest for 10 mins.
- Grease a 23cm sandwich tin.
- Divide the dough into 24 pieces. Working with one piece at a time while the others remain covered, press out into a 6cm disc using your fingertips.
- Place ¼ teaspoon redcurrant jelly in the centre, followed by a piece of Brie and a sprinkling of thyme leaves.
- Bring up the edges of the dough to encase the filling and pinch together to seal. Roll gently in your hand to form a ball shape. Place in the prepared tin.
- Repeat with the remaining dough, placing the balls sealed side down in rings in the tin.
- Cover and prove in a warm place until doubled in size.
- Preheat the oven to Gas Mark 6/200°C.
- Beat the egg and water together. Either brush the rolls with the egg glaze and sprinkle with sesame seeds or just top each roll with some thyme leaves. Doing half and half takes longer but looks very attractive.
- Bake for 20–25 mins.
- Cool for 5 mins then turn out on to a wire rack.