Baked Brie En Croute With Tomato Chutney

Recipe Ingredients

1 lb	454g / 16oz	Package frozen puff pastry sheets - thawed
1		Wheel brie - chilled
2 1/2 cups	156g / 5.5oz	Tomato chutney - (recipe follows)
1 cup	198g / 7oz	Egg - lightly beaten (large)
		Tomato Chutney
1 can		Chopped tomatoes with juice - (up to 32 oz)
1		Onion - chopped (large)
1		Lemon - minced , zest of
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	118ml	Cider vinegar
1/3 cup	20g / 0.7oz	Dried currants
1 1/2 teaspoons	7.5ml	Mustard seed
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Ground cinnamon

Recipe Instructions

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

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

Without stretching pastry, wrap up over Brie and trim excess to leave a 1-inch border on top of Brie. Brush border with some egg and top with reserved pastry round, pressing edges of dough together gently but firmly to seal. 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. With the back of a table knife gently score side of pastry with vertical marks, being careful not to pierce 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.

Preheat oven to 425F. 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.

To make tomato chutney: In a heavy kettle combine all ingredients. Cook mixture over moderate heat, stirring occasionally, 30 minutes. Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes more, or until thickened and reduced to about 2 1/2 cups. Chutney keeps, chilled and covered, 3 months.

Source:
Gourmet Magazine

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