Baked brie in puff pastry

Baked brie in puff pastry

  • serves 4
  • Easy

Looking for a delicious and elegant appetiser? This seriously simple recipe features baked brie topped with chutney oozing from golden puff pastry, a crowd pleaser every time.



  • baby brie or coulommiers 300g (Waitrose does a petit brie)
  • puff pastry 500g pack (use an all-butter puff for a better flavour)
  • tomato or shallot chutney 1 tbsp
  • egg 1 yolk, beaten
  • salad leaves dressed in vinaigrette to serve


  • Step 1

    Heat the oven to 220c/fan 200c/gas 7. Take the cheese out of the fridge and unwrap it before you start. Cut the pastry in two and roll each piece out on a floured surface, make one about 1 cm bigger than the cheese all the way around and the other slightly thinned and about 3cm bigger than the cheese all the way around.

  • Step 2

    Put the smaller pastry sheet onto a baking sheet and put the cheese in the middle. Spread the chutney on top of the cheese. Dampen the pastry around the cheese with water. Lay the other sheet on top, smooth down and press the top pastry sheet onto the bottom. Trim around the edge with a sharp knife, leaving a 1 cm-border and rough the sides of the pastry up. Brush with the egg yolk and score lines in a swirling pattern from the centre of the pastry outwards.

  • Step 3

    Bake for 10 minutes and then turn the oven down to 180c/fan 160c/gas 4 and cook for 20 minutes or until the pastry is golden and puffed. Leave it to rest for 10 minutes before cutting it. Cut into quarters and serve with the salad leaves.

Nutritional Information

  • Kcals 363
  • Fat 23.3g
  • Saturates 9.3g
  • Carbs 33.5g
  • Fibre 2.8g
  • Protein 6.7g
  • Salt 0.79g