Cranberry, Brie & Thyme Crinkle Pie
Rated 3.7 stars by 18 users
Author:
Cherie Metcalfe
Flavours that scream Christmas, it’s crispy and creamy with a lovely sweetness from the cranberry! Crinkle pie is a fun invention that makes dealing with filo pastry really easy. Great as a side dish on the Christmas table, or a starter, or something fun to take to a dinner party.
Ingredients
- 375g packet filo pastry
- Melted butter for brushing
- 1 large or 2 small wheels of brie
-
120g Jelly Wrestle cranberry jelly
- 4 eggs
- 250ml cream
- 2 teaspoons fresh thyme leaves
- Man Grind, to season
Directions
- Preheat the oven to 200ºC fan bake.
Grease either a rectangle slice tin (20cm x 30cm) or a shallow casserole dish.
Take your sheets of filo pastry, brush each one lightly with melted butter, and scrunch it in a line shape into the back of the tin.
Repeat with all remaining filo sheets, pressing the scrunched sheets all up against each other until the crinkle pie base is formed — it’s basically just rows and rows of scrunched pastry.
Slice the brie and insert into the crinkle pockets, spreading the slices all over the pie.
Add teaspoon-sized dollops of the cranberry jelly all over the pastry and brie.
Whisk the eggs, cream and thyme together, season with Man Grind, and pour the mixture all over the crinkle pie.
Bake for 20 minutes until golden brown.
Garnish with more fresh thyme leaves, slice and serve!
