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1. Heat 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 1cm 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. Put 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. Bake 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.

Per serving

363 kcalories, protein 6.7g, carbohydrate 33.5g, fat 23.3 g, saturated fat 9.3g, fibre 2.8g, salt 0.79 g

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• jean h-b

  01 September 2008

  jean h-b commented on this recipe

  gorgeous, try also with beetroot chutney it went down a storm with my friends, they all wanted recipe.

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Ingredients

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

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 1 hour

Ingredients

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

Per serving

363 kcalories, protein 6.7g, carbohydrate 33.5g, fat 23.3 g, saturated fat 9.3g, fibre 2.8g, salt 0.79 g

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