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Puff pastry stuffed with cranberry and cheese with thyme

Brie and Cranberry Parcels Recipe

Creamy brie encased in buttery puff pastry with some sweet cranberry sauce, thyme and walnuts. These mini pies really are a deliciously festive treat.
Course Appetizer
Cuisine Fusion
Diet Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 parcels
Calories 290kcal


  • 1 x 320g sheet of pre-rolled puff pastry unrolled the pastry measures in at 350mm x 230mm/14 inches x 9 inches
  • 100 g (3.5oz) brie divided into 8 pieces
  • 3 tablespoon cranberry sauce (cranberry relish)
  • 4 walnut halves crumbled
  • 2 or 3 sprigs of fresh thyme divided into 8
  • 1 medium egg beaten
  • 1 teaspoon sea salt flakes


  • Line a large baking tray with parchment paper.
  • Break the egg into a small bowl and whisk.
  • Add some cold water to a small bowl.
  • Place the pastry on the lined baking tray.
    Cut the pastry into 16 equally sized rectangles.
  • Spread 1 teaspoon of the cranberry sauce on one piece of pastry, leaving a small gap along the edges.
    Place one or two pieces of brie on the cranberry sauce. Sprinkle a pinch of the crumbled walnuts over the cheese.
    Break off a small piece of thyme and add that to the cheese.
  • Dip your index finger into the cold water and run it along the edge of the pastry.
    Place a rectangle of pastry over the cheese and use a fork dipped in the cold water to seal the pastry.
    Using a sharp knife pierce through the pastry to make 3 small holes.
    Repeat until you have 8 parcels.
  • Pop the tray in the fridge for 10 - 15 minutes.
    Heat the oven to 180°C/355°F fan or 200°C/395°F conventional oven.
  • Take the tray out of the fridge and brush each parcel with egg wash.
    Sprinkle a little pinch of sea salt flakes over each parcel.
    Bake in the oven for 25 to 30 minutes turning the tray halfway through cooking.
    The parcels are done when the pastry has puffed up and it is golden brown.
    Once taken out of the oven transfer to a cooling rack to cool slightly.


  • Brie - I used a wedge of Brie, you may not be able to cut that into equal pieces therefore I have suggested that you add one or two pieces to each rectangle.
  • Pastry - I used one Jus Rol pre-rolled chilled puff pastry sheet to make these (not an ad).
  • Storing/Freezing - These pastries are best made fresh and eaten warm. I do not recommend freezing them.
  • Recipe Inspiration - This recipe is inspired by and adapted from this recipe by Dairy UK.
  • Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one parcel.
  • Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.


Calories: 290kcal | Carbohydrates: 18.8g | Protein: 5.8g | Fat: 21.2g | Saturated Fat: 4.3g | Cholesterol: 29mg | Sodium: 260mg | Potassium: 37mg | Fiber: 0.9g | Sugar: 0.4g | Calcium: 52mg | Iron: 2mg