How to make Spinach and Pecan Nut Baked Brie -
Puff pastry stuffed with a mix of spinach and crispy pecan nut and soft brie cheese and baked
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Readymade puff pastry dough , Spinach (पालक)
Cuisine : French
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Open Egg Sandwich Shabnam Ke Moti Baked Onion Rings Hara Bhara Kabab
Spinach and Pecan Nut Baked Brie Recipe Card
French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Spinach and Pecan Nut Baked Brie Recipe
Readymade puff pastry dough 250 grams
Spinach , leaves separated and washed 1 medium bunch
Peacan nuts , crushed 3 tablespoons
Brie cheese block 250 grams
Olive oil 1 tablespoon
Garlic , chopped 1 tablespoon
Onion , finely chopped 3 tablespoons
Fresh thyme sprigs 1-2
Crushed black peppercorns to taste
Salt to taste
Refined flour (maida) for dusting
Egg 1
Method
Step 1
Heat olive oil in a non-stick pan, add garlic and sauté till golden brown. Add onion, mix and sauté till translucent.
Step 2
Add pecan nuts, mix and sauté for 1 minute. Add thyme leaves and mix. Add crushed peppercorns and mix well. Add torn spinach leaves and salt, mix and cook for 2-3 minutes or till the leaves wilt. Transfer the mixture onto a plate and cool slightly.
Step 3
Preheat oven to 180° C.
Step 4
Dust the worktop with some flour and roll out the puff pastry dough into semi-thick square sheet. Place the cheese block in the center of the sheet and put the spinach-pecan nut mixture on top.
Step 5
Break an egg in a bowl and beat well. Brush some egg all around the cheese, bring the edges together and seal. Brush some more beaten egg over the stuffed parcel and place it on a baking tray.
Step 6
Keep the tray in the preheated oven and bake for 25-30 minutes.
Step 7
Bring the tray out of the oven, place the baked parcel on a serving plate, cut into it and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
