Brie En Croute Stuffed With Olives & Roasted Peppers

Recipe by Baby Kato
READY IN: 50mins


  • 4
    ounces brie round, chilled
  • 12
    small roasted red pepper, peeled, seeded and coarsely chopped
  • 2
    tablespoons black olives, ripe and coarsely chopped
  • 14
    lb frozen puff pastry, thawed (1/2 sheet)
  • 1
    egg yolk, large mixed with
  • 1
    tablespoon water


  • Slice brie in half, horizontally.
  • Scatter the pepper and olives over the bottom half of brie and cover with top half.
  • set aside.
  • Roll pastry into a 12" circle.
  • Trim the edges.
  • Place brie in the center of pastry and lift the pastry edges to cover completely.
  • Gather the pastry in the center and tie with kitchen string.
  • Arrange the pastry edges attractively on top of brie.
  • Wrap in plastic wrap and refrigerate until needed.
  • About 45 minutes before serving, remove plastic from brie, place on a lightly greased baking sheet and allow pastry to come to room temperature.
  • Brush with beaten egg.
  • Preheat oven to 400 degrees.
  • Bake 30- 35 minutes.
  • Remove and cool on wire rack for 10 minutes before you serve.
  • To serve slice into small wedges with fruit slices, baugettes or nice crackers.
  • -- Variations--
  • (sun dried tomatoes in oil, asiago or pecorino romano) (prosciutto and mushrooms) (roasted chopped almonds, pecans, or walnuts, apples or pears with sugar and cinnamon).