Brie And Leek Pastries

Makes 2 large or 6 small pastries Prep Time 30 minutes   Cook Time 35 minutes   Rated:


I am a sucker for anything wrapped in pastry, let alone Brie! The creamy subtlety of the Brie pushes these from suburban to urban.

Brie originated in the Île-de-France region of France, specifically in the historic Brie region. The cheese's name is derived from the historical French province of Brie. Brie has a long history and has been produced in this region for centuries. Over time, it has become one of the most famous and widely enjoyed French cheeses, both in France and internationally. The Île-de-France region, is renowned for its dairy farming traditions, contributing to the development of this iconic soft cheese.

Australian Brie-style cheeses may have their own unique characteristics influenced by local dairy practices, climate, and terroir. Some Australian artisanal cheesemakers strive to create high-quality Brie-style cheeses with distinct flavors and textures. It's not uncommon to find variations that incorporate regional ingredients or follow specific production techniques that set them apart from their French counterparts.

Homemade puff pastry is all we can have at my house now…unless I come across some Carême, the one exception I can make! (Bless you Claire and William.) This recipe is basically a creamy bechamel sauce with the leeks and then the addition of sliced Brie wrapped in divine pastry! Is there anything better?
Plan to wrap your laughing gear around these one brunchy weekend. I am pretty confident you will make them again…and probably even again!

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Preheat oven to 200°C. Line 2 trays with baking paper and cut each rolled sheet of pastry into 2, one piece slightly wider than the other. Set aside.


Place parmesan and peppercorns into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.


Place leek and butter into Thermomix bowl and chop 3 sec/speed 6. Scrape down sides of bowl and sauté 5 min/Varoma/speed 1/MC off.


Add milk, eggs, salt, cornflour, and milled cheese. Cook 8 min/80°C/speed 3. Remove from bowl and cool completely.


Spread the mixture evenly on the larger pieces of pastry. Top with soft cheese slices. Place other piece of pastry on top and pull up bottom piece and fold over, pinching shut. Score the top of the pastries if desired, being careful not to cut right through the pastry layer. Brush with egg wash and sprinkle with seeds. Bake 20-25 minutes or until golden and fragrant.


Serve hot with a salad or not!

Served with

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