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Brie: Baked Brie w/Rhubarb Chutney

Source of Recipe

M.P. Stamps


List of Ingredients



1 package (2 sheets) frozen puff pastry
7 oz. round of Brie
1/3 cup Rhubarb Chutney * 1 egg yolk
2 tablespoons milk




Recipe

1. Preheat oven to 400°F. Grease a baking sheet.


2. Let the puff pastry thaw for 30 minutes, according to package directions.


3. Use a knife to scrape the white layer off of one side of the Brie.


4. Open 1 sheet of puff pastry and lay on a work surface. Spoon the chutney into the center of the pastry.


5. Place the Brie, scraped side down, on top of the chutney, and wrap the sides of the pastry up and around the Brie.


6. If necessary, cut pieces from the second sheet of pastry to patch the wrapped Brie until it is fully encased.


7. In a cup or small bowl, whisk the egg yolk together with the milk. Using a pastry brush, brush the egg mixture over the entire Brie pastry.


8. Use a cookie cutter to cut decorative shapes from the remaining sheet of pastry. Apply the shapes to the egg-washed Brie pastry, then brush the egg wash over the decorative shapes.


9. Place on the prepared baking sheets and bake in the center of the preheated oven for 20 minutes, until puffed and brown.


10. Let cool for 15 minutes before serving with Rhubarb Chutney or more simply with sliced apples and pears.


SERVES 10 -12

RHUBARD CHUTNEY----

*2 pounds fresh rhubarb, diced (out of season, use frozen)

1 large red onion, diced

1 15 oz. box golden raisins

1-1/2 pounds brown sugar

2 cups apple cider vinegar

2 Tablespoons mustard seed

1 Tablespoon whole cloves, tied in cheese cloth

2 teaspoons red pepper flakes

1-1/2 Tablespoons salt

1. Place everything in a heavy sauce pan and stir well.


2. Bring to a boil stirring occasionally, turn to simmer, and cook for 30 minutes.


3. Keep covered and refrigerated for up to 1 month.