Baked Brie En Croute With Tomato Chutney Recipe
Dips and Spreads recipe for Baked Brie En Croute With Tomato Chutney - On a lightly floured surface roll out 1 sheet of pastry 1/8-inch thick (about 15 inches in diameter) and, using Brie as a guide,...
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Cooking tools:
- Rolling pin
- Cutting board
- Star cutter
- Cookie cutter
- Baking pan
- Pastry brush
- Table knife
- Oven
- Cooling rack
- Measuring cup
- Measuring spoon
- Mixing bowl
- Kettle
- Saucepan
- Wooden spoon
- Can opener
- Chef's knife
- Microplane
- Fork
- Plastic wrap
- Parchment paper
- Kitchen timer
Ingredients
- 1 lb 454g / 16oz Package frozen puff pastry sheets - thawed
- 1 Wheel brie - chilled
- 2 1/2 cups 156g / 5.5oz Tomato chutney - (recipe follows)
- 1 cup 198g / 7oz Egg - lightly beaten (large)
- 1 can Chopped tomatoes with juice - (up to 32 oz)
- 1 Onion - chopped (large)
- 1 Lemon - minced , zest of
- 1/2 cup 99g / 3.5oz Sugar
- 1/2 cup 118ml Cider vinegar
- 1/3 cup 20g / 0.7oz Dried currants
- 1 1/2 teaspoons 7.5ml Mustard seed
- 1/2 teaspoon 2.5ml Salt
- 1/4 teaspoon 1.3ml Cayenne
- 1/4 teaspoon 1.3ml Ground allspice
- 1/4 teaspoon 1.3ml Ground cinnamon
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