RECIPE OF THE MONTH | DECEMBER 2019


Brie in puff pastry, Two Ways

I recently made this for a potluck and everyone loved it. Everything is available at BVG, but we keep the puff pastry sheets in the back freezer, so ask one of us if you’re looking for it. If you’re making one or more of these one egg is enough for 3-4 egg washes.

Enjoy!

Sun-dried Tomato and Onion Chutney

INGREDIENTS

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  • One small Brie wheel or soft surface ripened cheese

  • 1/2 sheet of puff pastry, defrosted

  • 1/4 jar of sun-dried tomatoes, rinsed of oil, finely chopped or minced in a food processor

  • 1-2 tbsps caramelized onion chutney

  • 1/4 tsp herbs Provençal

  • 1 egg, beaten for egg-wash

INSTRUCTIONS:

Set your oven to 350 F. Cut the Brie wheel in half horizontally so you have a top and a bottom. Place the bottom half on the puff pastry. Spread desired amount of caramelized onion chutney on the inside of the bottom. Cover generously with with sun-dried tomatoes , allowing the filling to spill over into the puff pastry, reserving some for topping. Sprinkle herbs de Provence, keep a pinch aside for topping. Put the top half of the Brie on top of the filling. Fold all the puff pastry over top to create a nice little package. Brush all over with egg wash. Sprinkle with reserved sun-dried tomatoes and herbs. Bake until golden, about 25 min.

Apple Cinnamon

INGREDIENTS:

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  • 1 tart apple, chopped into small pieces

  • 1 tbsp Butter

  • 1/2 tsp cinnamon

  • 2 tbsps brown sugar

  • Pinch of salt

  • 1 small Brie wheel or soft surface ripened cheese

  • 1/2 sheet of puff pastry, defrosted

  • 1 egg, beaten for egg wash

INSTRUCTIONS:

Set your oven to 350 F. In a frying pan on medium heat add butter, when hot add apple pieces, cinnamon & salt, reserving some cinnamon for topping. Cook until apple is slightly softened and ingredients are well combined. Cut the Brie wheel in half horizontally so you have a top and a bottom. Place the bottom half on the puff pastry. Fill with apple mixture and brown sugar, reserving some brown sugar for topping. Put the top half of the Brie on top of the filling. Fold all the puff pastry over top to create a nice little package. Brush all over with egg wash. Sprinkle with reserved brown sugar & cinnamon. Bake until golden, about 25 min.

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karen@bvgrocery.ca

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