Crème De Brie Treasure Chest
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 puff pastry, sheets
- 1 egg, egg wash
- 1 brie cheese, Alouette Creme de Brie
- 2 tablespoons vegetable oil
- 4 ounces shrimp, peeled and deveined
- 4 ounces bay scallops
- 2 ounces baby carrots
- 2 ounces white pearl onions
- 2 ounces brandy
- 2 -4 ounces milk or 2 -4 ounces cream
- 2 scallions, 1/4 inch cut
directions
- Preheat oven to 425°F.
- Place 1 sheet of puff pastry on a flat surface and brush the top of the entire sheet with egg wash. Place remaining sheet directly on top and roll lightly with a rolling pin to assure adherence to the bottom sheet.
- Divide the sheet into 6 or 8 rectangles. Score each rectangle with a knife inside the edge about ½ inch to create a lid.
- Bake for 8-10 minutes until golden brown and completely risen.
- Let cool to room temperature.
- Carefully remove scored section for lid and remove any excess puff pastry for the interior to form hollow cavity.
- Set aside.
- In a large sauté pan heat oil over medium high heat.
- Sauté scallops and shrimp for 1 minute. Add vegetables and deglaze with Brandy.
- Reduce heat.
- Add Alouette® Crème de Brie and milk or cream and bring to a simmer.
- Place 1 puff pastry chest in the center of a plate and spoon in seafood mixture.
- Garnish with cut scallions and top with puff pastry lid. Serve immediately.
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RECIPE SUBMITTED BY
Corrinne, Social Media Foodie, sharing on behalf of Alouette cheese & Chavrie fresh goat cheese. I'm here to help everyone Slow Down & Savour!