Baked Brie En Croute with Tomato Chutney

[Guest guest]

* Exported from MasterCook *

 

Baked Brie En Croute With Tomato Chutney

 

Recipe By :Gourmet Magazine

Serving Size : 15 Preparation Time :1:30

Categories : Hors D'Oeuvres/First Courses

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound frozen puff pastry sheets -- thawed

17 1/4 ounces wheel brie -- chilled

2 1/2 cups Tomato Chutney

1 large egg -- lightly beaten

 

On a lightly floured surface roll out 1 sheet of pastry 1/8-inch thick (about 15

inches in diameter) and, using Brie as a guide, cut

out 1 round the size of the Brie. With a 2 3/4-inch star shaped cutter cut out 5

stars from trimmings. Reserve pastry round and

stars.

 

Halve Brie horizontally. Roll out remaining sheet of pastry 1/8-inch thick

(about 15 inches in diameter) and transfer to a shallow

baking pan, about 15 1/2 by 10 1/2 inches. Center bottom half of Brie, cut side

up, on pastry in pan and spread 1/2 cup tomato

chutney to within 1/2 inch of Brie edge. Top chutney with remaining half of

Brie, cut side down.

 

Without stretching pastry, wrap up over Brie and trim excess to leave a 1-inch

border on top of Brie. Brush border with some egg and

top with reserved pastry round, pressing edges of dough together gently but

firmly to seal. Brush top of pastry with some remaining

egg and arrange reserved stars decoratively on it. Lightly brush stars with some

remaining egg, being careful not to let egg drip

over edges of stars, which would prevent them from rising. With the back of a

table knife gently score side of pastry with vertical

marks, being careful not to pierce dough. Chill Brie, uncovered, 30 minutes to

set egg wash. Brie may be made to this point 1 day

ahead and kept chilled, covered loosely.

 

Preheat oven to 425 degrees. Bake Brie in middle of oven 20 minutes, or until

puffed and golden. Let Brie stand in pan on a rack

about 20 minutes for very runny melted cheese, about 40 minutes for thicker

melted cheese, and serve with remaining tomato chutney.

 

Source:

" CL9310: Sara's Greatest Hits "

S(Formatted by):

" KETS on 3/13/01 "

Start to Finish Time:

" 1:50 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 333 Calories; 21g Fat (56.6% calories

from fat); 10g Protein; 27g Carbohydrate; 1g Dietary

Fiber; 45mg Cholesterol; 362mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat;

1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 202 0 0

 

 

* Exported from MasterCook *

 

Tomato Chutney

 

Recipe By :Gourmet Magazine

Serving Size : 15 Preparation Time :0:00

Categories : Hors D'Oeuvres/First Courses

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

28 ounces canned whole tomatoes with juice -- chopped (28-32)

1 large onion -- chopped (about 1 cup)

zest of 1 lemon -- removed with vegetable peeler and

minced

1/2 cup sugar

1/2 cup cider vinegar

1/3 cup dried currants

1 1/2 teaspoons mustard seeds

1/2 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon ground allspice

1/4 teaspoon cinnamon

 

In a heavy kettle combine all ingredients. Cook mixture over moderate heat,

stirring occasionally, 30 minutes. Reduce heat to low

and simmer mixture, stirring occasionally, 30 minutes more, or until thickened

and reduced to about 2 1/2 cups. Chutney keeps

chilled, covered, 3 months. Yield: 2 1/2 cups

 

Source:

" CL9310: Sara's Greatest Hits "

S(Formatted by):

" KETS on 3/13/01 "

Yield:

" 2 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 51 Calories; trace Fat (4.7% calories

from fat); 1g Protein; 13g Carbohydrate; 1g Dietary

Fiber; 0mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;

1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 20232 0 0 0 0 0 0 0 0 0 0