recipes
Stuffed Brie with apple and walnut chutney in filo pastry
Serves: 2
Ingredients
- 2 Brie cheeses (President)
- 2 granny smith apples
- Rosemary springs
- 50g walnuts (Lamb Brand)
- ½ tsp ground cinnamon
- 1 tbsp light brown sugar
- Zest and juice of an orange
- ½ tsp grated fresh root ginger
- 1 tsp whole grain mustard
- 1 tbsp red wine vinegar
- 6 sheets filo pastry
- Melted butter (President)
- Poppy seeds
- Side salad for serving
Method
Peel, core and chop the apples, put in a sauce pan together with the orange, spices, rosemary, brown sugar, mustard and vinegar and cook for approx. 30 minutes on very low heat. Adjust with water from time to time if mixture is getting too dry. Chop the walnuts and add them to the chutney after cooling. Slice the brie cheese length wise and sandwich together with the apple chutney. Take a sheet of filo and brush it with the butter, take a second layer on top and repeat once again. Place the cheese on top and wrap around the cheese. Brush again with melted butter and sprinkle with the poppy seeds. Bake in a hot oven temp 175°c for 20 minutes approximately or until nice and brown. Serve while still hot with a side salad.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.