Recipes

Makes 12

To make the filling:

1. In a mixing bowl, whisk together the Single Rose Brie, double cream and pinch of salt until smooth.
2. Transfer the mixture into a siphon and charge it with 2 cartridges.
In a blender, blitz the Balsamic Bramley Apple Chutney until it becomes smooth. 3. Put into piping bag.
4. Peel the sweet potato and slice into thin, skinny chips using a mandoline or sharp peeler.
5. Heat vegetable oil in a deep pan over medium heat until it reaches 150°C.
6. Fry the sweet potato chips in small batches until golden brown and crispy. 7. Remove from the pan and place them on a paper towel to drain any excess oil.

To make the pastry:

1. Sift the plain flour into a large bowl or the largest bowl of a food processor. Add the diced butter and either rub in with your fingertips, or, if using a food processor, pulse until until the mixture resembles fine breadcrumbs. Add the salt and mix again.
2. Gradually add the liquid by starting with 1 tbsp milk or water, then adding a little more until the mixture comes together to form a dough.
3. Tip the mixture onto a surface and gently bring it together with your hands, then shape into a disc.
4. Wrap in cling film and chill for at least 20 minutes before using.
5. Roll the dough as thin as possible on a lightly floured surface and line 12 pastry moulds or a 12-hole tart tin. Dock with a fork and chill for 1-2 hours.
6. Preheat oven to 180°C. Bake for 20-25 minutes until the pastry is golden brown.
7. Allow to cool and gently remove from the tins.

To assemble:

Pipe Single Rose Brie into tartlet. Dot chutney on top and crumble sweet potato chips over the canapés.