BRIE IN CRUST

BRIE IN CRUST image

Categories Condiment/Spread Cheese Appetizer Bake Christmas Cocktail Party New Year's Eve Fall Potluck

Yield 24 servings

Number Of Ingredients 7

Ingredients

1 whole round Brie cheese (2 1/2 pounds)
2 cups all-purpose flour 1 egg yolk
2 t. baking powder 1 t. salt
1/2 t. dry mustard 1/4 cup chopped green onions
2/3 cup shortening (w. tops)
1/2 cup boiling water 1 egg yolk
1 T. lemon juice 1 T. water

Steps:

Mix flour, baking powder, salt and dry mustard. Mix shortening, 1/2 cup boiling water, the lemon juice and 1 egg yolk: stir into flour mixture. Cover and refrigerate until chilled, about 20 minutes. Divide pastry into halves. Actually I do it about 2/3 to 1/3) Rollone half into 14-inch circle on lightly floured cloth-covered board. Place circle on ungreased large cookie sheet. Remove paper from Brie, leaving outer coating intact. Place cheese on center of pastry circle. (I use pizza cutter to make it nice and round along the edges. Sprinkle green onions over cheese. (I usually double the amount of green onions to completely cover top) Bring pastry up and over cheese. Press pastry to make smooth and even; trim is necessary. Beat 1 egg yolk and 1 tablespoon water in small bowl with fork until mixed; brush over top edge of pastry. Roll remaining pastry into 9-inch circle on lightly floured cloth-covered board; trim evenly to make 8 1/2 inch circle. Place on top of Brie (do not stretch pastry). Press with fingers to make a tight seal. Save pastry remnants and roll out 1/8 inch thick on lightly floured cloth-covered board. With small leaf and flower cutters, cut our desired # of leaves, each about 1 1/2â long, and flowers. Brush pastry circle with egg yolk mixture. Arrange leaves and flowers around edge and on center of pastry circle. Brush leaves and flowers lightly with egg yolk mixture. Freeze uncovered no longer than 24 hours (I have done up to a week). Heat over to 425o. Remove Brie from freezer. Bake until golden brown, 30-35 minutes. Cool on cookie sheet (I usually cook in a pyrex pie pan and let cool. Then I move to my serving platter. If the pastry tears, the cheese will ooze out.) Serve warn. Cut into wedges to serve. Note: Any leftover Brie in Crust can be refrigerated and reheated. Wrap in aluminum foil and heat for 20 minutes.