About this recipe:I first stumbled across brie en croute when I moved to the US. Two small wheels of brie are stuffed with salami and herbs, then wrapped in puff pastry before being baking. It's a great starter. Serve with crackers.
1 teaspoon chopped fresh parsley
1 clove garlic, finely chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
50g thinly sliced salami, chopped
2 (500g) wheels Brie cheese
2 sheet frozen puff pastry, thawed
1 teaspoon water
1 egg, beaten
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Mix together parsley, garlic, rosemary, thyme, marjoram and salami. Slice one wheel of Brie horizontally, so you have two wheels. Spread 1/2 of the salami and herb mixture on one of the cut sides and top with the other half of the brie. Place the Brie in the centre of one sheet of puff pastry. Fold the puff pastry up and over the Brie, pressing to secure the pastry together using a little bit of water if necessary. Brush the pastry with beaten egg. Repeat with the second wheel of Brie.
Place the two pastry wrapped Brie wheels on a baking trays and freeze for 15 minutes. Bake the pastry in the preheated oven until golden brown, about 30 minutes. Remove from the oven and let stand for 15 minutes before serving.
You can decorate the top of the brie parcel with any extra pastry.