11 February 2014

Brie my Valentine?

V-Day (or Friday to some people). You either love it or you don't.

And although I have been prone to organise a themed treasure hunt in the past, I don't think you need to shout and scream, dress in red and make pink cupcakes to declare your feelings for the day. Unlike Pinterest who has become a sickly-sweet affair, like the bedroom wall of an hormonal 13 years old. Still, to each their own.

Saying that, I told my husband I was going to join in and make cheese filled pastries. Then I asked him Will you brie my valentine? He was not impressed with my cheesy joke. I don't know why, I though it was a gouda one.

Nerd! (me).



Anyway, this is not really a recipe, more like an assembly. I would serve this as a starter with a little salad on the side. Or I would make them bite-size, for amuse-bouche. But I ate them for my dinner after photographing them. Just as good.

To make it you'll need:

1 ready-made, ready-rolled all-butter shortcrust pastry
8 thick sliced of brie
small jar sundried tomatoes, in olive oil, chopped
the white part of a leek, sautéed in a little olive oil
1 egg, lightly beaten

Preheat your oven to 200 C / 400 F.

Like a baking sheet with parchment paper.

Cut 8 heart-shaped pieces of pastry (2 per cheesy pastry, so this recipe yields 4). Top 4 of the hearts with 2 thick slices of brie, a little of the sautéed leek and some of the chopped sundried tomatoes. Cover with the remaining hearts and use a fork to seal the pastry edges together.

Brush the beaten egg on top of each little heart-shaped parcel and sprinkle with sea salt. Bake for 15 to 20 minutes, until the pastry is golden brown.



What are you doing this V-Day?



2 comments:

  1. These look awesome! Nice to have a savoury bit of val day baking :)

    xx

    ReplyDelete