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Baked Brie Pastry
A recipe for baked brie you are not going to want to miss. Adding puff pastry and our Vinofood Fig, Apple & Chardonnay Chutney bring this dish to a whole new level. Enjoy with a friend and a nice glass of wine or make for your next dinner party.
Prep time 10 min. Cooking time 20 min.
Ingredients
- 1 all-butter puff pastry sheet 25cm x 25cm (cold, thawed)
- 200g brie cheese, whole (room temperature)
- 1 heaped tbsp Vinofood Fig, Apple & Chardonnay Chutney (room temperature), extra for garnish
- 1 egg, beaten (egg wash)
Method
- Pre-heat fan forced oven 200 degrees Celsius using the top and bottom element mode.
- Place baking paper on a shallow tray and lightly grease.
- Put the brie in the middle of the pastry on your bench top and evenly coat the top of the cheese with Fig, Apple & Chardonnay Chutney.
- Flip the brie over so the chutney side is now on the pastry.
- Cut a large circle in the pastry around the brie, leaving enough edging to fully enclose the cheese.
- Fold the pastry over the cheese and gently squeeze the joins together to seal.
- Brush with egg wash to keep joins together.
- Flip the brie parcel over and place on the tray.
- Use the excess pastry to cut out decorative shapes and stick them onto the parcel.
- Brush all over with egg wash.
- Put in oven on the middle shelf for 20 min or until pastry is golden brown.
- Serve with crackers, nuts, fresh fruit, dried fruit and extra chutney.
Tips -Work quickly with the pastry while it is chilled.
