Baked brie en croute with tomato chutney
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Baked brie en croute with tomato chutney
  Chutney    Appetizers    Cheese  
Last updated 6/12/2012 1:05:59 AM. Recipe ID 31250. Report a problem with this recipe.
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      Title: Baked brie en croute with tomato chutney
 Categories: Appetizers, Cheese
      Yield: 1 Servings
 
      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 




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Recipe ID 31250 (Apr 03, 2005)

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