Molten Chilli & garlic brie with pastry twists
Ingredients
- 1 sheet of sheets frozen puff pastry thawed
- 62 g Mainland Special Reserve Chilli & Garlic Brie
- ¼ C red pesto (sun-dried tomato)
- ¼ C walnuts chopped
- ½ egg whisked with 1 tbsp water
- ½ tbsp fresh thyme leaves
Method
- Heat the oven to 180°C fan bake. Line a shallow baking tray with baking paper.
- Lie a puff pastry sheet on the tray, prick a few holes with a fork in the centre and sit the brie here.
- Spread the exposed pastry with the pesto and sprinkle with walnuts.
- Lift off the brie and then sit remaining pastry sheet on top. Prick the centre of the pastry and return the brie.
- Starting at the brie, cut lines radiating out to the edge of the pastry, approximately 2.5cm wide.
- Lift and gently twist each strand turning 3-4 times in a clockwise direction. Continuing until they are all done.
- Place the brie in the centre and then brush the pastry with egg wash. Bake for 25 minutes or until the pastry is puffed and golden.
- Sprinkle thyme and serve hot from the oven. Break the centre of the brie open with a knife and tear off pastry twists for dipping.
