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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.

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Spinach and Pecan Nut Baked Brie

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Main Ingredients Readymade puff pastry dough , Spinach
Cuisine French
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Spinach and Pecan Nut Baked Brie

  • 250 grams Readymade puff pastry dough
  • 1 medium bunch Spinach , leaves separated and washed
  • 3 tablespoons Peacan nuts , crushed
  • 250 grams Brie cheese block
  • 1 tablespoon Olive oil
  • 1 tablespoon Garlic , chopped
  • 3 tablespoons Onion , finely chopped
  • 1-2 Fresh thyme sprigs
  • to taste Crushed black peppercorns
  • to taste Salt
  • for dusting Refined flour (maida)
  • 1 Egg

Method

  1. Heat olive oil in a non-stick pan, add garlic and sauté till golden brown. Add onion,
    mix and sauté till translucent.
  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.
  3. Preheat oven to 180° C.
  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.
  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.
  6. Keep the tray in the preheated oven and bake for 25-30 minutes.
  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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