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."
So wrap your laughing gear around these one brunchy weekend. I am pretty confident you will make them again…and probably even again!
- 1 Batch Iced Puff Pastry Iced Puff Pastry, ready rolled and cut into 4 equal pieces (or use 4 sheets of commercial puff pastry) Recipe BUY
- 100 g pecorino or parmesan cheese, cubed
- A few peppercorns
- 1 leek, cut into pieces
- 50 g butter
- 250 g milk
- 2 eggs
- Pinch Pink Salt Flakes Murray River pink salt flakes BUY
- 30 g 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 TM bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place leek and butter into TM 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.