INGREDIENTS
- 1 round (4 inches/10 cm) Brie or Camembert cheese
- 1 sheet (half 450 g pkg) frozen butter puff pastry, thawed (see tip, below)
- ⅓ cup Rhubarb Tomato Chutney
- 1 egg, lightly beaten
PREPARATION
- Cut Brie in half horizontally to make 2 equal rounds; set aside.
- On lightly floured surface, roll out pastry to ⅛-inch (3 mm) thickness; cut into 10-inch (25 cm) round.
- Place 1 of the Brie rounds, cut side up, in centre.
- Spread chutney over Brie; top with remaining Brie round, cut side down.
- Fold pastry up over cheese, overlapping in centre and sealing with some of the egg; brush top with remaining egg. (Make-ahead: Cover and refrigerate for up to 4 hours.)
- Place on rimmed baking sheet; bake in 400°F (200°C) oven until golden and puffed, 25 to 30 minutes.
- Let stand for 20 minutes.
- To serve, cut into wedges with serrated knife.
NUTRITIONAL INFORMATION, PER EACH OF 6 SERVINGS: about 280 cal, 9 g pro, 19 g total
fat (7 g sat. fat), 19 g carb, 1 g fibre, 59 mg chol, 272 mg sodium. % RDI: 7% calcium,
8% iron, 7% vit A, 2% vit C, 16% folate.
TIP FROM THE TEST KITCHEN
Turn the leftover half-package of puff pastry into easy
cheese straws! Roll out the pastry into a ¹∕8-inch (3 mm)
thick rectangle. Brush it with a bit of Dijon mustard beaten
with egg; sprinkle with some Parmesan cheese and a tiny bit
of cayenne pepper. Cut the pastry lengthwise into ½-inch
(1 cm) wide strips. Turn the ends of the strips in opposite
directions to make twists. Bake them on a rimless baking
sheet in a 425°F (220°C) oven until they’re crisp, puffed
and golden, about 14 minutes.
