Apple Raisin Chutney-Filled Brie (Sev Paneer)

Apple Raisin Chutney-Filled Brie (Sev Paneer)

 


Puff pastry, savory California raisins, creamy Brie, and sweet sun-dried tomatoes.
INGREDIENTS
California Raisin Chutney
1 package (15-ounce) California golden raisins
1 cup water
1/2 teaspoon black peppercorns
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1 tablespoon minced gingerroot
1 tablespoon minced garlic
1 cup granulated sugar
1/4 cup white vinegar
2 tablespoons chopped sun-dried tomatoes (packed in oil)
1/2 teaspoon cayenne pepper
1-1/2 teaspoons dried basil
1/4 teaspoon ground cardamom
2 teaspoons salt
Brie
1 (8-ounce) wheel Brie (plain)
1/2 cup finely chopped Granny Smith apples
1/3 cup California Raisin Chutney (above)
1 (12-inch) square thawed, frozen puff pastry
1 large lightly beaten egg
2 tablespoons water
PROCEDURE
California Raisin Chutney
Soak California golden raisins in lukewarm water for 30 minutes, until they are plump.
In a spice or a coffee grinder, grind black peppercorns and cumin and fennel seeds. Set aside.
In a food processor, coarsely chop soaked California golden raisins.
In a medium saucepan, heat California golden raisins, gingerroot, garlic, sugar and vinegar on medium-high for 5 minutes. Add the remaining ingredients and cook on medium heat about 10 minutes until syrup is thick and sticks to the spoon. Store Chutney in jars and refrigerate.
Brie
Heat oven to 375°F.
Scoop out center portion of Brie and discard; smooth out bottom.
In small mixing bowl, combine apples and chutney. Spoon into center of Brie.
On lightly floured surface, roll puff pastry into 12-inch circle. Place Brie in center and lift pastry sheet edges to form a "twist tie". Pinch off excess dough and gently smooth ends for finished appearance.
Combine egg and water to make egg wash. Brush pastry liberally.
Bake on ungreased baking dish 25 to 30 minutes or until golden brown. Serve immediately.
2-1/2 cups chutney