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Baked Brie with Beetroot Chutney

SERVES: 6 • TOTAL TIME: 40 MINUTES

Ingredients:

  • 1 sheet puff pastry

  • 200 g CRÉMEUX TRIPLE BRIE wheel

  • ⅓ cup beetroot chutney

  • 1 egg

  • 1 tbsp water

Directions:

  1. Preheat oven to 200ºC.

  2. Place pastry on a baking tray lined with baking paper.

  3. Add wheel of brie and top with beetroot chutney.

  4. Fold pastry up and over the brie, using your hand to push the pastry against the edges.

  5. Whisk egg and water with a fork and brush over the pastry.

  6. Bake for 35 to 40 minutes or until golden brown.

  7. Remove from oven and leave to stand for 5 to 10 minutes before serving.


We recommend: Crémeux Triple Cream Brie

This cheese takes the classic brie to the next level, with triple the cream meaning triple the delicious cheese flavour, and an extra creamy texture!

Crémeux - it’s French for creamy


Download Recipe Here:

Baked Brie with Beetroot Chutney
.pdf
Download PDF • 3.76MB

This recipe is featured in The BARN Magazine 2022:


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