Weekend at the Cottage Recipes
BAKED BRIE EN CROÛTE
A wheel of double cream brie topped with shallot, sautéed pear and a spicy red pepper jelly before getting wrapped in puff pastry and oven-baked.
Ingredients
• 1 package frozen puff pastry, thawed
• 1 450 g wheel of double cream brie
For the egg wash:
• 1 egg, room temperature
• 1 tablespoon whole milk
For the filling:
• 1 shallot, finely chopped
• 1 pear, diced
• 1 tablespoon butter
• sprinkle of kosher salt and black pepper
• 2 tablespoons spicy red pepper jelly
DIRECTIONS
1) Prepare the filling: Melt butter in a small skillet over medium heat. Add shallot, sautéing until soft and fragrant, about 2 minutes. Add pear. Season with salt and pepper, then toss and cook for 1 minute more. Remove from heat.
2) Prepare the egg wash: Whisk egg and milk in a medium-sized bowl until thoroughly combined. Set aside along with a pastry brush.
3) Preheat oven to 425°F with the rack in the middle position.
4) Prepare brie: Roll 1 square of puff pastry out onto a lightly floured work surface. Trim away the corners to create a circle large enough to cover the wheel of brie you’re using. Drop the red pepper jelly into the centre of the pastry and gently spread it out to the same size as the cheese. Spoon the pear and shallot mixture over the jelly, also spreading it out to the same circular shape. Place the cheese on top of the jelly and fruit mixture. Brush the pastry with egg wash and dab more egg wash on top of the brie. Lift and fold the puff pastry up over the top of the brie, adhering it to the egg wash. Lift and invert the cheese onto a parchment-lined baking sheet. Brush the pastry sides and top with egg wash. Add additional pastry decor to the top, gently brushing it with egg wash too.
5) Transfer to oven and bake for 30 minutes or until pastry puffs up with a rich golden colour and the top of the brie is soft to the touch.
6) Cool for 20 minutes (runny) or 40 minutes (slightly runny). Serve with assorted crackers, nuts and fresh fruit.
