Gooey, melty cheese. Pastry. Joy. I hear the word unctuous used a lot of cooking shows and I think this is what they mean.
Ingredients
1 sheet of puff pastry. I use ready made. 1 sheet of Jus-Rol makes 2 parcels.
1 round of brie – about 100g for individual parcels. If yours is larger you can cut it in half horizontally to make 2.
2 tbsp quince jelly - or onion marmalade, chutney of your choice.
1 egg yolk
Method
Preheat the oven to 200C.
Unroll the pastry sheet onto baking paper and cut into quarters.
Place the brie rounds onto a section each.
Add a tbsp quince or other nice fruity cheese partner to each round.
Cover with the remaining pastry quarters and press it all the way around the brie to stick.
Trim the excess and seal by pressing with the prongs of a fork.
Brush with egg yolk.
Chill in the fridge for 30 minutes (at least).
Bake on the top shelf for 18-22 minutes until golden and puffed.
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