Cranberry Camembert puffs
Combine classic festive flavours in this simple canapé recipe, perfect for serving warm out of the oven at your next Christmas party. A tangy homemade cranberry sauce and gooey, melting Camembert are layered on top of crisp puff pastry for a delicious mouthful. See method

Makes 16
10 mins to prepare and 25 mins to cook
103 calories / serving

Ingredients
1 tsp olive oil
1 small red onion, finely chopped
1 tbsp balsamic vinegar
3 tbsp red wine
5 tbsp demerara sugar
100g fresh or frozen cranberries
250g puff pastry
plain flour, for dusting
125g Camembert, sliced and cut into 16 squares

Method
Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper.
Heat the oil in a pan over a medium heat and cook the red onion over a low heat for 10 mins until softened. Add the balsamic vinegar, red wine, sugar and cranberries, then cook for 10 mins until reduced and jammy. Cover and set aside.
Roll the puff pastry out on a lightly floured surface into a large rectangle, about the thickness of a pound coin. Cut into 16 squares, each about 4cm. Transfer to the lined baking tray and bake for 10 mins until the pastry is puffed up and golden.
Top each pastry square with a slice of Camembert and return to the oven for 2-3 mins until the cheese melts. Using a teaspoon carefully top each one with the cranberry sauce and garnish with thyme leaves to serve.
fresh thyme leaves, to serve