Savory Brie En Croute Recipe 455 Recipes

BRIE & MUSHROOMS EN CROUTE

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
• Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
• In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
• Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
• Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.

BRIE EN CROUTE

Steps:

• Preheat oven to 375 °F.
• Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Sauté walnuts in butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are well coated. Place walnuts on top of Brie and sprinkle brown sugar on top of nuts.
• Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

JAMIE'S BAKED BRIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven.
• Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.

SAVORY BRIE-EN-CROUTE RECIPE - (4.5/5)

Steps:

• Remove pie crust from refrigerator; let sit at room temperature for at least 20 minutes before removing from wrapper. In a small bowl, mix together walnuts, 1 1/2 tablespoon butter, rosemary and cayenne; set aside. Unfold pastry dough on a greased baking sheet; spoon walnut mixture in center of crust and spread into a 5-inch circle. Place Brie in center of pastry on top of walnut mixture. Fold dough over Brie, starting at two opposite sides, bring to center and pinch to seal. Then, fold in remaining pastry ends, crimping as necessary, to center and press to seal pastry ends. Invert Brie on baking sheet and brush top with remaining melted butter. Bake at 400°F for 20 to 25 minutes or until pastry is browned. Cool to room temperature before serving. Serve with toasted slices of baguette or fruit chutney.

RASPBERRY BRIE EN CROUTE

Steps:

• Preheat oven to 350F degrees.
• Place pastry sheet on a lightly greased baking pan.
• Place Brie in center of pastry, spread with preserves and sprinkle with almonds.
• Wrap Brie in pastry sheet, trimming excess.
• Seal seams with water and press together with fingers.
• Bake 30-40 minutes or until pastry is golden brown.
• Serve with crackers.

MUSHROOM-STUFFED BRIE EN CROûTE

Steps:

• Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture.
• On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration.
• Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down.
• Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered.
• Preheat oven to 425°F.
• Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
• Serve Brie with bread or crackers.

MINI BRIE EN CROUTE

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll out each pastry to a 10-in. square. Cut each pastry into sixteen 2-1/2-in. squares. Cut Brie into 32 pieces; place a piece of Brie in the center of each pastry square. Bring corners of pastry over Brie and pinch edges to seal., Place 2-in. apart on a parchment paper-lined baking sheets. In a small bowl, whisk egg and water; brush over puffs. , Bake until pastries are golden brown and puffed, 20-25 minutes. Serve warm.

SAVORY BRIE-EN-CROUTE

Steps:

• Preheat oven to 400°F
• In a small bowl, mix together the walnuts, 1 1/2 tbsp of butter, rosemary and cayenne; set aside.
• Unfold the pie crust on a greased baking sheet and spoon the walnut mixture into the center of the dough.
• Spread into a 5" circle.
• Place the brie on top of the walnut mixture and fold the dough over the brie, starting at two opposite sides, bringing to the center and pinching to seal.
• Fold in remaining pastry ends to the center, crimping as necessary, and press to seal.
• Invert brie onto a baking sheet and brush the top with the remaining melted butter.
• Bake for 20 to 25 minutes, or until the pastry is browned.
• Cool to room temperature before serving with toasted slices of French baguette and fruit chutney.