Red Meat Allergy Friendly Gluten Free Brie Bites
Total time53 min
Prep time20 min
Cook time18 min
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Learn more →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
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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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