This year we all seem to be finding ourselves with a little more time on our hands, especially at home! And what better way to spend it than getting ahead for the Christmas season! Then, when December rolls around, you’ll have more time for curling up with a Christmas movie or organising another Zoom game night session!
These Brie, Bacon and Cranberry Parcels would be the ideal snack for any festive activity, virtual or otherwise! Or, why not enjoy them as a delicious starter for Christmas dinner? Pop them in the oven as the turkey comes out to rest, and hey presto, one course is sorted!
The flavours of the season are brought together in one easy bite and, with less than ten ingredients needed, this recipe really could not get much simpler! Truly, the hardest part of the whole process is waiting for these gorgeous little bundles to cool!
Feel free to omit the bacon if it’s not to your taste or preference, but we suggest adding a pinch more salt to the seasoning in that case!
So, why not get ahead and feel like the Christmas domestic god or goddess that you are; we know you won’t be disappointed!
This Brie, Bacon and Cranberry Parcels recipe has been sense checked by The Full Freezer. Read more about using your freezer efficiently to get ahead for Christmas here.
Ingredients (makes 12 parcels)
- 6 rashers of streaky bacon
- 220g brie
- 200g cranberry sauce
- 500g ready-to-roll puff pastry
- ¼ tsp salt
- ½ tsp pepper
- 1 egg, beaten (for cooking)
- Line a baking sheet with greaseproof paper.
- In a large pan, fry the bacon until crispy and all the fat is rendered. Place on a kitchen towel to cool and to allow some of the grease to drain off. Once cool, break each rasher into thirds.
- Remove the rind from the brie and cut into one inch cubes. Lightly season with salt and pepper.
- Roll out the puff pastry to 12”x16” and divide into 4”x4” squares. You may need to dust the surface, and rolling pin, with a little flour to prevent it from sticking.
- Into the centre of each pastry square, place 1 cube of brie, a teaspoon of cranberry sauce and a piece of bacon.
- Using a clean finger, brush the edge of the pastry square with water. Gently bring the corners to meet in the middle, ensuring that the pastry is firmly sealed along all edges.
- Place on baking sheet and repeat until all pastry is used up. Freeze on the baking sheet for 24 hours, and then place into a freezer bag, squeezing out as much air as possible. (Use a sharpie to label the bag with what it is and when you made it.) These can be frozen for up to three months.
- When ready to cook, preheat the oven to 200C and line a baking sheet with greaseproof paper. Place the frozen parcels on the baking sheet and brush with egg wash.
- Bake for 25-30 minutes until both the top and base of the parcel are golden brown*. Remove from the oven and allow to cool for half an hour. Dig in!
*It is recommended that you check your parcels are cooked through by using a food probe thermometer. The centre of the parcel should be at least 80°C for 6 seconds.
For more ideas on how to get-ahead with your Christmas cooking, check out The Stress-Free Christmas Dinner. If you’re looking for more delicious festive treats and nibbles, we’ve got all sorts of recipe ideas for you to explore.