Beat the egg and water together in a small bowl.
Thaw pastry 20 minutes; on a floured surface roll to a 15-inch circle.
Preheat oven to 400F degrees.
Slice Brie in half horizontally. Spread Boursin cheese on one half.
Re-assemble Brie and place in the center of pastry.
Brush pastry edges with egg wash, and pull up sides to enclose Brie. Place
seam side down on ungreased baking sheet. If desired, decorate the top with
pastry scraps. Brush with egg wash.
Bake for 20 minutes. Let stand 10 minutes (at least) before serving.
Makes 12 servings.
Source: Adapted from recipe included with Pepperidge Farms Puff Pastry
(They 'stuff' the Brie with 1/4 cup sliced, toasted almonds and
1/4 cup chopped parsley instead of Boursin)
* Boursin cheese is a spreadable garlic and herb cheese. Boursin Poivre
contains a lot of black pepper for those who like pepper. Boursin is
available in many grocery stores but can almost certainly be found in
higher quality produce and specialty stores. If Boursin or Boursin Poivre
cannot be found, Alouette can be used as a substitute although it is not as
high quality as Boursin, in my opinion.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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