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If you want to get fancy with the brie, saute some mushrooms with tarragon, garlic and a bit of wine until the mixture is almost dry (the mushrooms should be sliced or chopped, by the by), take a wheel of brie, slice it in half, put the mushroom mix in the middle, and wrap it in phyllo or puff pastry (the frozen puff pastry
works fine). Put in the freezer for 20 minutes to
firm everything up.

At this point, it can be moved to the fridge and kept until needed. Bake it in a moderate oven until the puff pastry browns. Let sit for 15-20 minutes before cutting.

You can also use puff pasty scraps to cut out little
leaves and stuff to put on top of the whole thing for decoration. This is best with the small wheels, about 5 inches in diameter. Shrimp wrapped in pea pods Steam the peas so they're limp. Boil and peel the shrimp, leaving the tails on. Wrap each shrimp in a pea pod and skewer with a fancy toothpick to keep it on. Have a couple of dipping sauces.