Baked brie in puff pastry

Looking for a delicious and elegant appetiser? This seriously simple recipe features baked brie topped with chutney oozing from golden puff pastry, a crowd pleaser every time.

📝 Ingredients

• 300 g (Waitrose does a petit brie) baby brie or coulommiers
• 500 g pack (use an all-butter puff for a better flavour) puff pastry
• 1 tbsp tomato or shallot chutney
• 1 yolk egg beaten
• salad leaves dressed in vinaigrette to serve

👨‍🍳 Instructions

1. 1Heat the oven to 220c/fan 200c/gas 7. Take the cheese out of the fridge and unwrap it before you start. Cut the pastry in two and roll each piece out on a floured surface, make one about 1 cm bigger than the cheese all the way around and the other slightly thinned and about 3cm bigger than the cheese all the way around.
2. 2Put the smaller pastry sheet onto a baking sheet and put the cheese in the middle. Spread the chutney on top of the cheese. Dampen the pastry around the cheese with water. Lay the other sheet on top, smooth down and press the top pastry sheet onto the bottom. Trim around the edge with a sharp knife, leaving a 1 cm-border and rough the sides of the pastry up. Brush with the egg yolk and score lines in a swirling pattern from the centre of the pastry outwards.
3. 3Bake for 10 minutes and then turn the oven down to 180c/fan 160c/gas 4 and cook for 20 minutes or until the pastry is golden and puffed. Leave it to rest for 10 minutes before cutting it. Cut into quarters and serve with the salad leaves.