Baked Brie En Croute with Tomato Chutney

Title:
Baked Brie En Croute with Tomato Chutney

Yield:
1 Servings

Categories:
Appetizers,
Cheese




Ingredients:





     1 lb Package frozen puff pastry


          -sheets; thawed


17 1/4 oz Wheel brie; chilled


 2 1/2 c  Tomato chutney; see recipe


          -follows


     1 lg Egg; lightly beaten






 1. On a lightly floured surface roll out 1 sheet of pastry 1/8-inch thick


 (about 15 inches in diameter) and, using Brie as a guide, cut out 1 round


 the size of the Brie.


 


 2. With a 2 3/4-inch star shaped cutter cut out 5 stars from trimmings.


 Reserve pastry round and stars.


 


 3. Halve Brie horizontally. Roll out remaining sheet of pastry 1/8-inch


 thick (about 15 inches in diameter) and transfer to a shallow baking pan,


 about 15 1/2 by 10 1/2 inches.


 


 4. Center bottom half of Brie, cut side up, on pastry in pan and spread 1/2


 cup tomato chutney to within 1/2 inch of Brie edge.


 


 5. Top chutney with remaining half of Brie, cut side down.


 


 6. Without stretching pastry, wrap up over Brie and trim excess to leave a


 1-inch border on top of Brie.


 


 7. Brush border with some egg and top with reserved pastry round, pressing


 edges of dough together gently but firmly to seal.


 


 8. Brush top of pastry with some remaining egg and arrange reserved stars


 decoratively on it. Lightly brush stars with some remaining egg, being


 careful not to let egg drip over edges of stars, which would prevent them


 from rising.


 


 9. With the back of a table knife gently score side of pastry with vertical


 marks, being careful not to piece dough. Chill Brie, uncovered, 30 minutes


 to set egg wash. Brie may be made to this point 1 day ahead and kept


 chilled, covered loosely.


 


 10. Preheat oven to 425 degrees. Bake Brie in middle of oven 20 minutes, or


 until puffed and golden. Let Brie stand in pan on a rack about 20 minutes


 for very runny melted cheese, about 40 minutes for thicker melted cheese,


 and serve with remaining tomato chutney.


 


 Yield: 15 to 20 as part of a buffet


 Posted to recipelu-digest Volume 01 Number 381 by RecipeLu


 
on Dec 16, 1997