Love Brie 3
5 tbsp. butter
2 shallots, thinly sliced
1/2 cup onions, chopped
about 1/2 cup Chehalem Ridge Brands fruit salsa
16 large white mushrooms, washed & sliced
1 tsp your favorite herb(s)
1/3 cup Trappist ale (Belgian Trappist ale or Scottish Ale)
1/3 cup toasted walnuts, pecans or pine nuts, coarsely chopped
1 package frozen puff pastry dough, thawed
2 small Brie rounds with white skin, chilled thoroughly
1 egg, beaten lightly
Heat 3 tbsp. butter in a heavy skillet, add shallots & onions & cook, stirring frequently, until translucent. Remove from pan.
Turn heat to medium-high & add remaining butter. Saute mushrooms & herbs, stirring constantly until softened.
Add Trappist or Scottish ale & sautéed onions, cooking briskly until the ale has evaporated. Remove from heat & cool. Stir in toasted nuts.
Roll one piece of puff pastry into a 12×12 inch square on an unfloured surface by picking the pastry up & turning it after each roll.
Split one Brie round horizontally with a sharp knife, place one-half on puff pastry.
Spoon 1/4 of the mushroom mixture over the Brie, add fruit salsa & cover with the top half.
Spoon another 1/4 of the mushroom mixture & fruit salsa over the top half. Gently gather the puff pastry up over the top, sealing by pressing & slightly twisting the dough & forming ends into a flower. Repeat with second Brie round.
Place on a parchment-lined baking sheet & refrigerate at least one hour, or wrap & freeze up to one month.
Before baking, brush the surface with beaten egg. Bake at 350°F until puffed & golden brown. You can make a 2nd pre-baked & freeze for later.