Shiitake-Stuffed Brie in Puff Pastry
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Stagger baking times for each wrapped Brie to ensure a fresh warm one is ready to go when guests devour the first.
Servings: 20 to 24
Ingredients:
Shiitake-Stuffed Brie in Puff Pastry
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 24 servings: about | - |
| cal | 145 |
| pro | 4 g |
| total fat | 11 g |
| sat. fat | 7 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 40 mg |
| sodium | 171 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 10% |
| folate | 13% |
Suggested Recipes
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1 tbsp (15 mL) butter 15 mL
Half onion, diced Half
4 cups (1 L) shiitake mushroom 1 L caps, thinly sliced
1/4 tsp (1 mL) each salt and pepper 1 mL
2 tbsp (25 mL) brandy (optional) 25 mL
2 rounds (4-inch/10 cm 2 wide) brie cheese
1 pkg (450 g) frozen butter 1 puff pastry, thawed and cold
1 egg, lightly beaten 1
Preparation:
Watch and learn the Test Kitchen's technique for Quick Puff Pastry to make this recipe >>
Line rimmed baking sheet with parchment paper or grease; set aside.
In skillet, melt butter over medium-high heat; saut?nion until softened, about 3 minutes. Add mushrooms, salt and pepper; saut?ntil mushrooms are golden, about 10 minutes. Add brandy (if using); saut?ntil liquid evaporates, about 1 minute. Let cool completely.
Cut each Brie in half horizontally into 2 rounds; set aside. On lightly floured surface, roll out 1 sheet of the pastry to 12-inch (30 cm) square. Place bottom cheese round in centre, cut side up. Spread half of the mushroom mixture over cheese; cover with top cheese round, cut side down. Fold pastry up over cheese, trimming extra and overlapping edges. Brush with some of the egg to seal. Repeat with remaining ingredients.
Cut star shapes from leftover pastry; press onto pastry-wrapped cheese and brush with egg. Place on prepared pan; refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 4 hours. Or freeze in airtight container for up to 2 weeks; bake frozen, adding 10 minutes to baking time.)
Brush tops with remaining egg. Make small slit in each top with tip of knife. Bake in centre of 400°F (200°C) oven until golden and puffed, 25 minutes. Let stand for 5 minutes. Serve warm.
Line rimmed baking sheet with parchment paper or grease; set aside.
In skillet, melt butter over medium-high heat; saut?nion until softened, about 3 minutes. Add mushrooms, salt and pepper; saut?ntil mushrooms are golden, about 10 minutes. Add brandy (if using); saut?ntil liquid evaporates, about 1 minute. Let cool completely.
Cut each Brie in half horizontally into 2 rounds; set aside. On lightly floured surface, roll out 1 sheet of the pastry to 12-inch (30 cm) square. Place bottom cheese round in centre, cut side up. Spread half of the mushroom mixture over cheese; cover with top cheese round, cut side down. Fold pastry up over cheese, trimming extra and overlapping edges. Brush with some of the egg to seal. Repeat with remaining ingredients.
Cut star shapes from leftover pastry; press onto pastry-wrapped cheese and brush with egg. Place on prepared pan; refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 4 hours. Or freeze in airtight container for up to 2 weeks; bake frozen, adding 10 minutes to baking time.)
Brush tops with remaining egg. Make small slit in each top with tip of knife. Bake in centre of 400°F (200°C) oven until golden and puffed, 25 minutes. Let stand for 5 minutes. Serve warm.
Additional Information
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Source
Holiday Celebrations: 2007
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