Brie En Croute Stuffed With Olives & Roasted Peppers

“My personal favourite appetizer...easy to vary fillings ...for a sweet or savoury treat from Enchanted Evenings by John Hadamuscin...”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 ounces brie round, chilled
  • 12 small roasted red pepper, peeled, seeded and coarsely chopped
  • 2 tablespoons black olives, ripe and coarsely chopped
  • 14 lb frozen puff pastry, thawed (1/2 sheet)
  • 1 egg yolk, large mixed with
  • 1 tablespoon water

Directions

  1. Slice brie in half, horizontally.
  2. Scatter the pepper and olives over the bottom half of brie and cover with top half.
  3. set aside.
  4. Roll pastry into a 12" circle.
  5. Trim the edges.
  6. Place brie in the center of pastry and lift the pastry edges to cover completely.
  7. Gather the pastry in the center and tie with kitchen string.
  8. Arrange the pastry edges attractively on top of brie.
  9. Wrap in plastic wrap and refrigerate until needed.
  10. About 45 minutes before serving, remove plastic from brie, place on a lightly greased baking sheet and allow pastry to come to room temperature.
  11. Brush with beaten egg.
  12. Preheat oven to 400 degrees.
  13. Bake 30- 35 minutes.
  14. Remove and cool on wire rack for 10 minutes before you serve.
  15. To serve slice into small wedges with fruit slices, baugettes or nice crackers.
  16. -- Variations--
  17. (sun dried tomatoes in oil, asiago or pecorino romano) (prosciutto and mushrooms) (roasted chopped almonds, pecans, or walnuts, apples or pears with sugar and cinnamon).

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