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 Wrestlecranberry 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!
