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Sev Paneer




Source of Recipe


calraisins.org


Recipe Introduction


(Apple-California Raisins Chutney-Filled Brie)


List of Ingredients




8-oz. wheel Brie (plain)
1/2 cup finely chopped Granny Smith apples
1/3 cup California raisin chutney (see below)
1 (12-inch) square thawed, frozen puff pastry
1 large lightly beaten egg
2 Tbsp. water


Recipe



Heat oven to 375º F.

Scoop out center portion of Brie and discard; smooth out bottom.

In small mixing bowl, combine apples and chutney. Place into Brie center.

On lightly floured surface, roll puff pastry into 12-inch circle. Place Brie in center and lift pastry sheet edges to firm a “twist tie.” Pinch off excess dough and gently smooth ends for finished appearance.

Combine egg and water to make egg wash. Brush pastry liberally.

Bake on ungreased baking dish 25 to 30 minutes or until golden brown. Serve immediately.

-----CALIFORNIA RAISIN CHUTNEY-----


1 (15-ounce) packet California golden raisins
1 cup water
1/2 tsp black peppercorns
2 tsp. cumin seeds
1 Tbsp. minced ginger
1 Tbsp. minced garlic
1 cup granulated sugar
1/4 cup white vinegar
2 Tbsp. chopped sun-dried tomatoes (packed in oil)
1/2 tsp. cayenne pepper
1 1/2 tsp. dried basil
1/4 tsp. ground cardamom
2 tsp. salt



Soak California golden raisins in lukewarm water for 30 minutes, until they are plump.

In a spice or a coffee grinder, grind black peppercorns, cumin and fennel seeds. Set aside.

In a food processor, coarsely chop soaked California golden raisins.

In a medium saucepan, heat California golden raisins, ginger, garlic, sugar and vinegar on medium-high for 5 minutes. Add the remaining ingredients and cook on medium heat about 10 minutes until syrup is thick and sticks to the spoon.

Store chutney in jars and refrigerate.

YIELD: 2 1/2 Cups of Chutney