Baked Brie With Pear Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Essnce01 | 12 | Servings |
INGREDIENTS
| 1 | Twelve-inch Round of puff | |
| pastry | ||
| 1 | Five-inch Round of French | |
| Brie | ||
| 1 | Egg, slightly beaten | |
| 1 | c | Pear chutney |
| Puff pastry scraps, to cut | ||
| decorations | ||
| for top of pastry |
INSTRUCTIONS
Preheat the oven to 400 degrees. Lay the Brie in the center of the puff pastry circle. Fold the excess pastry around the Brie wheel, completely enclosing it. Turn it over, smooth side up and place it on a parchment lined sheet tray. Cut out decorations using a paring knife or small cookie cutters. Place your decorations on the top of the pastry. Brush with egg. Bake for 20 minutes or until the outside is golden, reduce the oven temperature to 325 degrees and cook for 20 minutes longer. Place the finished product on a nice plate and top with a Pear chutney. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2249 broadcast 08-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-16-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 855
Calories From Fat: 474
Total Fat: 52.8g
Cholesterol: 16.9mg
Sodium: 580.5mg
Potassium: 134.8mg
Carbohydrates: 80.6g
Fiber: 3g
Sugar: 2.2g
Protein: 14.8g