Crémeux Baked Triple Brie with Beetroot Chutney
TOTAL TIME: 40 MINUTES
1 sheet puff pastry
200 g CRÉMEUX TRIPLE BRIE wheel
⅓ cup beetroot chutney
1 tbsp water
Preheat oven to 200ºC.
Place pastry on a baking tray lined with baking paper.
Add wheel of brie and top with beetroot chutney.
Fold pastry up and over the brie, using your hand to push the pastry against the edges.
Whisk egg and water with a fork and brush over the pastry.
Bake for 35 to 40 minutes or until golden brown.
Remove from oven and leave to stand for 5 to 10 minutes before serving.