
Pastry Baked Brie
Hearty brie baked to perfection in Jus Rol puff pastry. Served immediately with chicory leaves, bread sticks or your choice of vegetables.
Quick Stats
Easy
4-8 Servings
22 minutes bake time
Pastry Baked Brie
Hearty brie baked to perfection in Jus Rol puff pastry. Served immediately with chicory leaves, bread sticks or your choice of vegetables.
Ingredients
- 1 x 320g ready-rolled sheet plain or All Butter Jus-Rol Puff pastry
- 1 round of brie or camembert – about 200g
- 2 tbsp onion marmalade or chutney
- 1 tbsp red onion or shallot, finely chopped
- 2 tsp fresh herbs – thyme, sage, rosemary, or a mixture, chopped
- 1 egg yolk
- Bread, breadsticks or chicory leaves, to serve
Equipment required
- Sharp knife
- Baking tray
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
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How to Make a Jalousie
How to Make a Jalousie
Jus-Rol™ Frozen Puff pastry Sheets are perfect for making this recipe as they are already rolled into two perfect rectangles, if using Jus-Rol™ Puff pastry in a block form, allow to defrost, cut in half and roll each half to identical sized rectangles.
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- Unroll one thawed pastry sheet and lay on a lined baking sheet, then scatter over the chosen filling allowing a good 2.5 cm/1″ border all round.
- Unroll second pastry sheet still on it’s film and fold in half along its length.
- With a sharp knife make cuts along the folded edge towards the opposite side but leaving a border of 2.5 cm/1″ as above.
- Brush border of base pastry with beaten egg.
- Carefully lift folded, cut pastry sheet and lay it over one half of the base pastry.
- Open out the sheet to cover the base.
- Press edges firmly together and with a sharp knife trim off all sides to give a clean cut edge.
- Knock up edges by holding knife blade horizontally against the edges and tapping gently all the way round.
- Flute edge by pressing your thumb firmly down on top of pastry border and drawing the back of a knife inwards against it.
- Continue all the way round to flute entire edge, then brush the top with beaten egg to glaze before baking.
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Method
- Unroll the pastry sheet straight onto a baking tray and cut in half – like a book.
- Slice the brie through the middle to make two rounds, and pop the bottom half in the middle of one of the pastry halves. Spread the chutney over it then sprinkle on the red onion and herbs. Sandwich the top of the brie back on and squish down.
- Brush the pastry around the cheese with some water, then flip on the second pastry half. Press it all the way around the cheese to stick, then trim the excess leaving a 2-3 cm pastry border. Seal by pressing with the prongs of a fork, then brush the whole lot with egg yolk. Chill for 30 minutes (at least) and preheat the oven to 220°C (200°C fan oven) Gas Mark 7.
- Bake the pastry-wrapped cheese on the top shelf for 18-22 minutes until golden and puffed. Enjoy immediately, with extra bread or breadsticks for dunking and scooping.