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Name: Baked Brie with Pear Chutney
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 c Pear chutney; Puff pastry scraps for top of pastry; 1 5-inch Round of French; 1 12-inch Round of puff; 1 Egg slightly beaten

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INGREDIENTS

1 c Pear chutney
Puff pastry scraps ; for top of pastry
1 5-inch Round of French
1 12-inch Round of puff
1 Egg ; slightly beaten

Servings

INSTRUCTIONS

Preheat the oven to 400 degrees. Lay the Brie in the center of the puff pastry circle. Fold the excess pastry around the Brie wheel, completely enclosing it. Turn it over, smooth side up and place it on a parchment lined sheet tray. Cut out decorations using a paring knife or small cookie cutters. Place your decorations on the top of the pastry. Brush with egg. Bake for 20 minutes or until the outside is golden, reduce the oven temperature to 325 degrees and cook for 20 minutes longer. Place the finished product on a nice plate and top with a Pear chutney. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2249 broadcast 08-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-16-1996 Recipe by: Emeril Lagasse

NOTES

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Baked Brie with Pear Chutney

1 c Pear chutney 
  Puff pastry scraps for top of pastry
1 5-inch Round of French 
1 12-inch Round of puff 
1  Egg slightly beaten

Preheat the oven to 400 degrees. Lay the Brie in the center of the  puff pastry circle. Fold the excess pastry around the Brie wheel,  completely enclosing it. Turn it over, smooth side up and place it on  a parchment lined sheet tray. Cut out decorations using a paring  knife or small cookie cutters. Place your decorations on the top of  the pastry. Brush with egg. Bake for 20 minutes or until the outside  is golden, reduce the oven temperature to 325 degrees and cook for 20  minutes longer. Place the finished product on a nice plate and top  with a Pear chutney. This recipe yields 12 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2249 broadcast 08-08-1996) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    10-16-1996    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (4g)
Recipe Makes: 12

Calories: 6
Calories from Fat: 4 (67%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 17.6mg		5 %
Sodium 5.8mg		0 %
Potassium 5.6mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6

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