Serve up a desi twist to your guests with these Baked Mango Chutney Brie Bites. The creaminess of brie cheese with the sweet and tangy notes of mango chutney are encased in a golden, flaky pastry shell and topped with crunchy almonds. These appetizers are done in under 30 minutes and perfect for passing around at a party.
I'll be the one to say it... I only really care about the appetizers and sides at Thanksgiving dinner. It's true. Maybe pie, too. But once the brie cheese with crusty bread or crackers is brought out, it's hard for me to have space for anything else.
These puff pastry brie bites filled with mango chutney are perfect for serving while your guests are mingling and waiting to be seated. You can prep it ahead and pop it in the oven 30 minutes before your guests start to arrive.
The mango chutney is sweet and tangy which is perfect with the creamy, melty brie cheese. The almonds add a bit of crunch for an altogether delicious pastry.
Why you'll love this Recipe
As if you need an excuse to love cheese + mango chutney...
- This recipe takes under 30 minutes to make a large batch of bite-sized appetizers. It can be adjusted using larger or smaller muffin pans depending on the amount of people you're serving.
- There's only 5 main ingredients, plus flakey salt!
- You can prep the pastries up to 3 days ahead in the muffin pan and bake it off when you're ready to serve.
Ingredients - Notes and Substitutions
This recipe only has 5 main ingredients which makes it quick and easy!
- Puff pastry - Use your favorite recipe or store-bought is just fine. Pie dough, crescent dough, croissant dough, or mini phyllo cups will work just as well as puff pastry. Think flaky, buttery dough and you should be good.
- Brie cheese - Brie is a creamy cheese that melts really well. You can also switch out the brie for camembert. Additionally, you can sprinkle a bit of parmesan cheese on the pastry dough before baking to make it even cheesier.
- Mango chutney - I love using store-bought Brooklyn Delhi's mango chutney. Mango chutney is pretty easy to find in grocery stores in the ethnic aisle, sauce aisle, or you can grab some from your local Indian restaurant.
- Almonds - Nuts add a bit of crunch to the otherwise gooey cheese and mango chutney. You can switch out the almonds for walnuts, pecans, cashews, or pistachios.
- Thyme - A little herb adds a pop of color and freshness. You can also use rosemary or sage.
If you find the mango chutney to be too tangy, drizzle the pastries with honey and add golden raisins for a hint of sweetness.
How to make Puff Pastry Bites with Brie Cheese
Start by preheating the oven to 400°F. Spray the muffin pan with a neutral oil.
If using store-bought puff pastry, be sure to follow the defrost instructions. Premade puff pastry can be extremely difficult to handle once it's too warm.
Flour the working surface to prevent the dough from sticking. Roll one sheet of pastry dough out thinly. In this instance, I'm baking in an 8-cup muffin pan so the one sheet of puff pastry is cut into 8 slices. A 6-cup jumbo muffin pan works for larger pastries as well.
If you're making more than 12, use more than one muffin pan or make it in batches. Be sure to keep the puff pastry and brie in the refrigerator while waiting for the first batch to finish in the oven. If they soften, they'll be difficult to work with.
To make bite size brie bites, use a 24-cup mini muffin pan and cut the puff pastry into smaller pieces.
Next, you'll only need an 8-ounce wheel of brie cheese. You may have some leftover. Using a chef's knife, cut the cheese wheel into 1-inch cubes.
Pictured above is an 18-ounce wheel of cheese. I cut it into half and placed half back in the refrigerator to use another time. If you're making bite-sized puff pastries in a 24-cup muffin pan, you may need to cut the brie lengthwise into two layers as well.
Line each cup with a piece of puff pastry dough. Then, add 1-2 pieces of brie cheese depending on the size of the cup.
Top the brie cheese with 2 teaspoons of mango chutney. Sprinkle each pastry with 7-8 slices of almonds. They'll get nice and toasty in the oven to add some crunch.
Bake the puff pastries at 400°F for 20 minutes, or until the pastries turn golden brown. Pull the muffin pan out of the oven and let the pastries set for 5 minutes. If there is some overspill of cheese, use a fork to scoot it back into the pastry while it's still hot.
Once set, use a fork to release the puff pastry from the sides. To scoop it out, use two forks to gently remove the pastry and place it on a serving platter.
Sprinkle flaky salt and dried thyme on each pastry and serve warm. For another cheese option, you can serve them with this Cranberry Pistachio Goat Cheese Log.
If you have an extra sheet of puff pastry, then these Aloo Samosa Pinwheels are a must.
Tips and Trick
Use cold puff pastry and brie. Brie is a creamy cheese, so it's easier to cut into cubes if it has been in coldest section of a refrigerator or you can flash freeze it for 10 minutes.
The same goes for puff pastry. It is a goopy nightmare if it's too warm. Work quickly with the dough, or flash freeze it for 10 minutes if it's difficult to work with.
Using the rind. You can remove the rind of the brie if you'd like, but it's a huge waste of perfectly good cheese. The rind is edible and compliments the cheese inside.
Dough substitutions. Pie dough, crescent dough, croissant dough, or mini phyllo cups will work just as well as puff pastry. Think flaky, buttery dough and you should be good.
Grease the muffin pan. Don't forget this step! I find that using two forks was the easiest way to release any melted cheese from the sides and scooping out the delicate pastry from two sides.
Avoid overfilling. As tempting as it may be, avoid overfilling the each cup to allow the puff pastry to rise. If the brie spills out, use a fork to scoot it back in while it's still hot.
If you don't want to make these bite-sized pastry cups, here's two other options for making the same appetizers but in different ways:
- Skip the puff pastry all together. Place the brie cheese in a baking dish and top it with a cup of mango chutney. Bake it at 350°F for 10 minutes until it gets melty and gooey. Sprinkle it with thyme or rosemary and a dash of salt. Serve it with crackers or crusty bread.
- Place the wheel of brie cheese on top of the puff pastry. Top the cheese with the mango chutney, thyme, and salt. Wrap the brie cheese closed with the puff pastry, sealing it well. Slice 3 cuts in the top, like a pie. Brush it with egg wash and bake in the oven at 400°F for 20 minutes, until the top is crispy and golden brown. Serve with crackers or crusty bread.
Puff Pastry Brie Bites can be made with just about any fruit jam you can think of. For Thanksgiving in particular, it'd be especially delicious with leftover Spiced Ginger Cranberry Sauce the next day. You can also provide your guests with some variety and do half with cranberry sauce and half with mango chutney.
A great savory option would be pesto with a healthy sprinkle of parmesan cheese.
Store the brie bites in an airtight seal container for up to 3 days. Bake it at 350°F for 5 minutes, or until the puff pastry is crispy and the cheese melts again.
I would not recommend keeping them past 3 days in the refrigerator or in the freezer.
Make Ahead Tips
Assemble the brie bites in a muffin pan a day ahead. Cover them with plastic wrap to prevent it from drying out. Refrigerate it for up to 3 days.
Pop them into the oven as normal before you plan on serving them.
More Indian Snacks and Appetizers to try
Mango Chutney Puff Pastry Brie Bites
- Preheat the oven to 400°F. Lightly spray the muffin pan with oil.
- Defrost the puff pastry according to packaging instructions. Lightly dust a clean work surface with flour. Roll out the puff pastry into a thin rectangle. Make two vertical cuts to cut the pastry into thirds, then cut each third into 4 squares for a total of 12 even sized squares.
- Cut the wheel of brie into 1-inch cubes.
- Lay out each piece of puff pastry in the cups of the muffin pan, gently pushing it in so that it molds to the cup. Add 1-2 pieces of brie (depending on size of the cup). Top the brie with 2 teaspoons of mango chutney. Lastly, sprinkle a few sliced almonds over each cup.
- Pop the muffin pan into the oven for 20 minutes, or until the puff pastry is a golden brown. Remove from the oven. Allow the pastries to set for 5 minutes.
- Slide a fork around the outside of the pastry to release the melted cheese from the muffin tin. Carefully remove the pastries from the muffin tin using two forks to scoop them out and on to a serving platter.
- Garnish each pastry with dried of fresh thyme and a bit of flaky salt. Serve warm.
- If you're making more than 12, use more than one muffin pan or make it in batches. Be sure to keep the puff pastry and brie in the refrigerator while waiting for the first batch to finish in the oven. If they soften, they'll be difficult to work with.
- If you're making less than 12, use a 6 or 8 jumbo muffin pan and cut the puff pastry dough accordingly. Use 1 tablespoon of mango chutney.
- To make bite size brie bites, use a 24-cup mini muffin pan and cut the puff pastry into smaller pieces. Use 1 teaspoon of mango chutney.