Baked Brie With Pear Chutney Recipe - Cooking Index
Baked Brie With Pear Chutney Recipe - Cooking Index
| 1 | Twelve-inch Round of puff pastry | |
| 1 | Five-inch Round of French Brie | |
| 1 | Egg - slightly beaten | |
| 1 cup | 237ml | Pear chutney |
| Puff pastry scraps - to cut decorations for top of pastry |
Preheat the oven to 400 degrees. Lay the Brie in the center of the puff pastry circle. Fold the excess pastry around the Brie wheel, completely enclosing it. Turn it over, smooth side up and place it on a parchment lined sheet tray. Cut out decorations using a paring knife or small cookie cutters.
Place your decorations on the top of the pastry. Brush with egg. Bake for 20 minutes or until the outside is golden, reduce the oven temperature to 325 degrees and cook for 20 minutes longer. Place the finished product on a nice plate and top with a Pear chutney.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2249 broadcast 08-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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