January 25, 2023
Pastry Wrapped Ile De France Brie With Bacon & Date Chutney
Servings 6
Ingredients
- ½ cup Chopped Medjool Dates (about 6 dates)
- 4 Slice Thick-Cut Bacon, Cooked until Crisp and Crumbled (1/4 cup)
- 2 tbsp Mango Chutney, Chopped
- ¼ cup Chopped Walnuts
- ½ tbsp Chopped Fresh Rosemary
- 1 Shet Ready Rolled Refrigerated Pie Crust ( 1/2 15oz. PKG.)
- 1 Ile De France Brie Cheese (7.7 oz)
- 1 Large Egg, Beaten Rosemary Sprigs, for Garnish
Preparation:
- In a medium bowl, stir together dates, bacon, chutney, walnuts and rosemary. Finely chop or grind remaining 1/4 cup walnuts and place in a smaal dish.
- Place pastry on a board. Mound date mixture in center and spread level to 4" circle. Place Brie on top. Brush exposed pastry with water.
- Gather and pleat pastry to cover Brie. Snip off excess dough with kitchen shears. Press with hands to flatten and seal sems. Invert onto parchment-lined baking sheet.
- Preheat oven to 400°F. Bake for 20 minutes; brush with egg and bake 5 minutes more or until golden brown. Set aside to cool slightly, about 30 mintues. Transfer to platter and garnish with rosemary sprigs. Use a serrated knife ro cut into wedges. Make ahead: Recipe can be assembled and refrigerated, wrapped airtight, one day in advance up to and including Step 3. Or, double the recipe and freeze one for another occasion.TIP: Cut out decorative leaves with pastry scraps to decorate top of pastry.
