Brie En Croute Stuffed With Olives & Roasted Peppers

"My personal favourite appetizer...easy to vary fillings ...for a sweet or savoury treat from Enchanted Evenings by John Hadamuscin..."
photo by Luschka photo by Luschka
photo by Luschka
photo by ForeverMama photo by ForeverMama
Ready In:


  • 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).

Questions & Replies

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  1. This is really really good! I absolutely love how simple, elegant and tasty this is! I used goats cheese as I couldn't find brie but it was spectacular. These would be excellent as single parcels for individuals (by cutting the cheese into smaller bits as it melts anyway) or one large one for everyone to take a piece from. Certainly one of my favourites. Reviewed for Phototag Winter 08
  2. I just knew I would love this...and did. I served this whilst we were having drinks and everybody it was a great succes. I made some leaves with the leftover pastry to decorate the top. I can see myself making this again and play with different ingredients.
  3. Yummers! I love appetizers like this for the reason which I've just good! My daughter almost ate the whole thing by herself. This will make another repeat very soon. Thank you BK for sharing. Made it for FYC.
    • Review photo by ForeverMama
  4. WOW! This is another winner Kato! I made this as described but I used a whole roasted pepper, a few more olives for decoration and I also used 1 tablespoon Dijon mustard to on the bottom layer of the brie. It was very quick to assemble and the result perfect! Thanks a lot for posting this recipe!
  5. WOW! I have always wanted to make one of these as an appetizer and I cannot believe how simple it was to make and how absolutely delicious it is to eat! Can't wait to serve it for family and friends, but for now -- DH and I are enjoying it all by ourselves. I used sundried tomatoes and olives vs. the red bell peppers; however, I'll be willing to bet they are equally delicious. Made for Everyday is a Holiday tag, June, 2013.


I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
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