I am a sucker for anything wrapped in pastry, and mention the word brie and I am yours for the asking. (Cheap date!) The subtlety of the brie just pushes these from suburban to urban.
Truly delicious as a snack, appetizer, or bulk them up as a main by serving a hearty salad along side and some crusty bread. Of course using Helene’s recipe from Super Kitchen Machine blog, makes these pastries sublime and truly impressive.
(Drooling) ‘These are delicious! The pastry is divine."
(Nonchalant) “Oh yes, thanks. Homemade puff, naturally."
Home made 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…and did you know they too use Laucke flour?)
So wrap your laughing gear around these one brunchy weekend. I am pretty confident you will make them again…and probably even again!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Batch Puff Pastry Iced Puff Pastry, ready rolled and cut into 4 equal pieces (or use 4 sheets of commercial puff pastry) Recipe
- 100 Grams pecorino or parmesan cheese, cubed
- A few peppercorns
- 1 leek, cut into pieces
- 50 Grams butter BUY
- 250 Grams milk
- 2 eggs
- Pinches pink salt flakes Murray River pink salt flakes BUY
- 30 Grams cornflour
- Slices of Brie as needed
- Egg wash
Preheat oven to 200°C. Line 2 trays with baking paper and cut each sheet of pastry into 2, one piece slightly wider than the other. Set aside.
Place pecorino 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.
Spread the béchamel evenly on the larger pieces of pastry. Top with soft cheese. Place other piece of pastry on top and pull up bottom piece and fold over, pinching shut. Brush with egg wash. Bake 20-25 minutes or until golden and fragrant.
Serve piping hot with a fresh salad.
More Meatless Mains
That's all the recipes!
No more recipes to load