Stuffed Holiday Brie
- 2.2 pound wheel of Brie
- 1 package puff pastry (17.5 ounces)
- 1 egg
- 8 ounces sliced mushrooms
- 2 tsp fresh thyme
- 2 tbsp Vermouth
- 6 ounces crumbled goat cheese
- Freshly ground nutmeg
- Egg white
Saute mushrooms and thyme over medium heat for approximately 2minutes.
Add vermouth and simmer for 4-6 minutes, until liquid is evaporated and mushrooms are tender.
Keep the rind on the cheese.
Slice Brie wheel in half to make two flat pieces.
Sprinkle mushroom mixture over bottom half of Brie and sprinkle goat cheese evenly over mushrooms.
Add a pinch of nutmeg and place other "slice" of Brie on top. Press down lightly.
Lightly flour your countertop and roll out two pieces of thawed puff pastry.
Cut the dough into two (2) twelve inch circles.
Place Brie on top of one of the circles of puff pastry, and pull up pastry over sides of the Brie, pleating where necessary. (It shouldn't cover the top of the cheese).
Take the pastry covered Brie and invert it onto the other circle of puff pastry. Pull the pastry over the sides, pleating where necessary.
Wrap in plastic wrap and chill in refrigerator for at least 2 hours (or overnight).
To bake, preheat oven to 400F.
Line baking pan with parchment paper.
Unwrap chilled Brie and place, with seam side down, onto a baking pan. Brush top with egg white.
Bake for 25-30 minutes or until puff pastry becomes a golden colour.
Let the cheese rest for about 20 minutes before serving.
Serve on platter with a selection of fruit, bread or crackers.