Gluten Free Brie Bites

Total time53 min

Prep time20 min

Cook time18 min

4.5

(30)

These little pastry cups are the kind of appetizer that disappears from the platter before you even get a chance to set it down. Flaky gluten free pie crust is pressed into a mini muffin tin, filled with creamy brie, and finished with a drizzle of honey, fresh thyme, and cracked black pepper — it's a combination that feels genuinely fancy without requiring much effort at all. The brie melts into the pastry as it bakes, turning golden and bubbling at the edges in a way that's almost impossible to resist. One of the trickier parts of entertaining without gluten is finding a pastry-based bite that actually holds together and tastes like the real thing, and chilling the dough-lined tin before baking is the small but smart step that makes these cups crisp and sturdy. Optional chopped walnuts on top add a little crunch and make them look beautifully finished. They serve 6, so they're perfectly sized for a dinner party starter or a holiday spread where you want something impressive but stress-free. Serve them warm straight from the tin and watch them vanish.

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Ingredients

6 servings

For the pastry cups

1 sheet gluten free pie crust (or 1 batch homemade gf shortcrust, about 9 oz), chilled
1 tbsp unsalted butter, melted

For the filling

8 oz brie cheese, rind on, cut into 12 small cubes
2 tbsp honey
1 tsp fresh thyme leaves
¼ tsp black pepper, freshly ground

For serving

1 tbsp chopped walnuts (optional)
1 tsp fresh thyme sprigs, for garnish (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease 12 cups of a 24-cup mini muffin tin with a small amount of the melted butter.
2
On a lightly floured surface (use a pinch of gluten free flour or rice flour to dust), roll the chilled gluten free pie crust to about 1/8-inch thickness. Use a 3-inch round cookie cutter to cut out 12 circles, re-rolling scraps as needed.

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