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Heat 3
tablespoons butter in a heavy skillet,
add shallots and onions and cook,
stirring frequently, until translucent.
Remove
from pan. Turn heat to medium high
and add remaining butter. Sauté mushrooms
and herbs, stirring constantly until
softened.
Add ale
and sauteed onions, cooking briskly
until the ale has evaporated. Remove
from heat and cool.
Stir in
toasted walnuts or pecans.
Roll one
piece of puff pastry into a 12 x 12-inch
square on an unfloured surface by
picking the pastry up and turning
it after each roll.
Split one
brie round horizontally with a sharp
knife, place one half on puff pastry.
Spoon one-fourth of the mushroom mixture
over the bottom.
Gently
gather the puff pastry up over the
top, sealing by pressing and slightly
twisting the dough and forming ends
into a flower. Repeat with the other
half and second brie round.
Place on
a parchment-lined baking sheet and
refrigerate for at least one hour,
or wrap and freeze up to one month.
Before baking, brush the surface with
beaten egg. Bake at 175 degrees c
until puffed and golden brown.
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