Brie Empanadas Recipe
Puff pastry stuffed with brie. Served with roasted garlic, raspberry coulis, and green chile-apricot chutney.
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Ingredients
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Empanada Filling and Sauces
Method
Preparation and Cooking
- 1
Prepare the Garlic
Preheat the oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil, drizzle with olive oil, and roast in the oven for 30-35 minutes until soft.
- 2
Make the Chutney
In a saucepan, combine diced green chilies, chopped dried apricots, brown sugar, lemon juice, and a pinch of salt. Cook over medium heat until the apricots soften, about 10 minutes. Set aside to cool.
- 3
Prepare the Puff Pastry
Roll out the puff pastry sheets on a floured surface. Cut into circles (about 4 inches in diameter).
- 4
Assemble the Empanadas
Place a piece of brie in the center of each circle of pastry, add a dollop of raspberry preserves, and fold the pastry over to create a half-moon shape. Seal the edges with a fork.
- 5
Egg Wash and Bake
Beat the egg and brush it over the tops of the empanadas. Place them on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
- 6
Serve
Serve the empanadas warm with roasted garlic, raspberry coulis, and green chile-apricot chutney on the side.
