Enjoy This Recipe Courtesy of Chef Les Kincaid
Baked Brie En Croute with Tomato Chutney
1-pound package frozen puff pastry sheets, thawed
17 1/4-ounce wheel Brie, chilled
2 1/2 cups tomato chutney (recipe follows)
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 piece 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 F.
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.
Yield: 15 to 20 as part of a buffet
28 to 32-ounce can whole tomatoes with juice, chopped
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 kosher salt
1/4 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
In a heavy kettle combine all ingredients. Cook mixture over simmering heat, stirring occasionally, 1 1/2 hours. 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 cup