Baked briewith fig, balsamic vinegar and coriander flavoured onion jam
1 large wheel of brie, or 3 small ones
2 sheets puff pastry
170 g AB Products fig, balsamic vinegar and coriander flavoured onion jam
1 punnet fresh strawberries
1 punnet fresh blue berries/blackberries
200 g pecan nuts
Fresh mint for garnish
Lay the first sheet of pastry onto a greased baking tray. Place the brie on top and then spread the jam on top of the cheese.
Beat the egg and brush egg around the sides of the pastry. Lay the second sheet of pastry on top and seal the sides carefully. Use a fork to make a decorative edge and tuck in the pastry.
Trim away excess pastry and keep aside for decoration on top.
Score the top pastry with a sharp knife in a criss-cross pattern. Cut a small hole in the centre for steam and liquid to evaporate. Use excess pastry to make decoration on top and then brush with the remaining egg.
Place the cheese and pastry pie into the fridge and chill well.
Pre-heat oven to 180 °C. Once the oven is hot, bake the pie until golden brown (15 – 20 minutes).
Allow to cool sufficiently, then serve on a large serving platter decorated with the fresh berries, nuts and mint.