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Baked Brie with Pear Chutney

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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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