"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Stuffed Baked Brie, by Suzanne Chaffin, is from Southern Comfort Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 8 oz. Brie Cheese 1 small jar pepper jelly 1 package puff pastry sheets 1 egg white, beaten with a fork
Cut Brie in half horizontally. Spread pepper jelly on top side of bottom layer. Place other layer of Brie on top of pepper jelly, cut side down. Slightly roll out thawed puff pastry and place Brie on top of pastry sheet. Brush edges with egg white wash. Fold up edges, completely enclosing cheese. Brush top with egg white wash.
Bake at 375 degrees for 25 minutes. Let stand 25 minutes before serving.
Substitute mango chutney, pesto sauce or specialty mustards for the pepper jelly.
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