Anonymous Tue May 23 19:24:52 2006

1 one pound Brie

1 sheet frozen puff pastry

1 egg -- beaten

Filling of your choice: cranberry chutney, some sliced cappacolla or Genoa salami,

mushroom duxelles, some saut?d fennel or leek--whatever (except, maybe, peanut

butter) Allow pastry to defrost and roll out a little to be able to completely wrap the Brie in it.

Slice Brie in half or in thirds horizontally and put in desired filling. Place in center of pastry

and cut off the four corners of the pastry a couple of inches down. You can use these pastry

scraps to make decorations for on top. Completely wrap the pastry around the Brie,

brushing with beaten egg whenever you put the pastry together. Flip the assembly over and

place on parchment-lined baking sheet. Brush top with beaten egg and place on pastry

cutouts and brush them with the egg too. Bake at 400F until pastry is golden brown and

puffed like it's supposed to. Best if not cut into while it's too hot--or else all the cheese will

run out. Serve with water crackers. Posted to the BBQ List by karin anderson

on

Sep 05, 1998.