Brie En Croute Stuffed With Olives & Roasted Peppers

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 ounces brie round, chilled
• 1/2 small roasted red pepper, peeled, seeded and coarsely chopped
• 2 tablespoons black olives, ripe and coarsely chopped
• 1/4 lb frozen puff pastry, thawed (1/2 sheet)
• 1 egg yolk, large mixed with
• 1 tablespoon water

Recipe

• 1 slice brie in half, horizontally.
• 2 scatter the pepper and olives over the bottom half of brie and cover with top half.
• 3 set aside.
• 4 roll pastry into a 12" circle.
• 5 trim the edges.
• 6 place brie in the center of pastry and lift the pastry edges to cover completely.
• 7 gather the pastry in the center and tie with kitchen string.
• 8 arrange the pastry edges attractively on top of brie.
• 9 wrap in plastic wrap and refrigerate until needed.
• 10 about 45 minutes before serving, remove plastic from brie, place on a lightly greased baking sheet and allow pastry to come to room temperature.
• 11 brush with beaten egg.
• 12 preheat oven to 400 degrees.
• 13 bake 30- 35 minutes.
• 14 remove and cool on wire rack for 10 minutes before you serve.
• 15 to serve slice into small wedges with fruit slices, baugettes or nice crackers.
• 16 -- variations--
• 17 (sun dried tomatoes in oil, asiago or pecorino romano) (prosciutto and mushrooms) (roasted chopped almonds, pecans, or walnuts, apples or pears with sugar and cinnamon).