Brie And Leek Pastries
Fragrant and delicious served piping hot with a side salad. Sublime when you make your own pastry!
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!
Need
- 1 Batch Puff Pastry ready rolled and cut into 4 equal pieces (or use 4 sheets of commercial puff pastry) Recipe
- 100 Grams parmesan cheese cubed
- A few peppercorns
- 1 leek, cut into pieces
- 50 Grams butter BUY
- 250 Grams milk
- 2 eggs plus more for egg wash
- Pinches pink salt flakes BUY
- 30 Grams cornflour or cornstarch
- approx 200 Grams slices of brie as needed
- mixed seeds of choice for garnish
Do
- 1
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.
- 2
Place parmesan and peppercorns into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
- 3
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.
- 4
Add milk, eggs, salt, cornflour, and milled cheese. Cook 8 min/80°C/speed 3. Remove from bowl and cool completely.
- 5
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.
- 6
Serve hot with a salad or not!
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
