Kimchi Baked Brie
Taking the baked brie game to a whole other level of flavor. Encased in flakey puff pastry, this oozy appetizer with funky HOUSE Reserve kimchi and fish sauce combines fermented flavors in a must-try dish. We hope you like change.
1kg wheel of brie
2 8.5 oz sheets frozen puff pastry
1 medium yellow onion, sliced fine
1/2 jar (8 oz) HOUSE Reserve Kimchi, chopped small
4 scallions, sliced
1 tsp. fish sauce
2.5 tbsp. honey
1 egg, beaten
butter, for frying
sesame seeds, for garnish
all-purpose flour, for rolling and dusting
For the Kimchi Filling
1. In a medium pan set over low heat, sauté the onions in 1 tbsp. butter until deeply caramelized, stirring often. Remove onions from pan and set aside.
2. Add chopped kimchi to pan and sauté to cook off excess moisture, about 2-3 minutes. Return caramelized onions to the pan. Pour in fish sauce and honey and toss to combine well. Turn off heat. Stir in sliced scallions and set mixture aside to cool completely.
For the Assembly
1. Remove puff pastry sheets from the freezer and thaw according to package directions. Do not over-thaw - your pastry needs to be kept cold or else it won’t rise.
2. Meanwhile, cut a length of unflavored dental floss long enough to wrap around the diameter of your wheel of brie one and a half times. Line the dental floss up right at the middle of the outer edge of the brie around the entire circumference. Cross the dental floss strands in front of you and begin to pull in opposite directions causing the dental floss to cut into the cheese. The idea is to cut completely through the brie using the dental floss. A knife will not work for this as the cheese is soft and sticky. You may find that pulling on just one end of dental floss while holding the other tight works best for this cutting motion. Once the dental floss goes all the way through the brie, pull it out and carefully lift off the top half of the brie with the blade of a large knife. Set the brie aside, cut sides up, or stack with waxed paper between.
3. Turn back to your puff pastry, which may now be thawed. On a lightly-floured work surface, roll out the puff pastry sheets to the same size, as they will be joined together to form a sheet large enough to cover the round of brie. Once you have rolled out to an adequate size, wet the long edge of the sheets with your finger and press the two sheets together. You may need to roll over the seam with your rolling pin to connect them. You need to work quickly with your puff pastry. If at any time it becomes sticky, return it to the fridge for 20 minutes.
4. Place the bottom half of the wheel of brie on top of the rolled out puff pastry. Working quickly, spread the filling over the bottom layer of brie and then top with the top layer of brie. Fold the sides of the puff pastry up over the brie (this doesn’t have to be perfect).
5. Return the wrapped brie to the refrigerator until just before you’re ready to bake.
6. When ready to bake, preheat oven to 400F and position a rack in the center of the oven. Line a baking sheet with parchment paper and place the wrapped wheel of brie in the center. Brush the entire surface of the puff pastry (even the sides) with the beaten egg. Sprinkle with sesame seeds for garnish.
7. Once oven has preheated, transfer the wrapped and egg-washed wheel of brie to the oven. Bake for 40 minutes. The top should be golden.
8. Allow the brie to sit at room temperature for about five minutes before slicing into it. Serve hot with crackers, sliced baguette, apple slices, or sliced Asian pear.
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