Baked Brie with Pepper Jam Recipe

Baked Brie With Pepper Jam on a Cinder grill indoor precision grill as dessert

Baked Brie With Pepper Jam by Michelin Starred Chef John Critchley

Our chef loves Puff pastry, savory jams and warm brie cheese. This show stopper is simple to make on your Cinder. You just need to prep our hot pepper jam in advance, but you can use your favorite store bought jams that go with Brie cheese.

Serves 4-6 as appetizers

INGREDIENTS:

FOR THE HOT PEPPER JAM

4 each Cubanelle Peppers, or other mild peppers, sliced
1 each Medium Shallot, Sliced thin
1 TBSP Ginger, fresh, minced
3/4 Cup Cider Vinegar
1/4 Cup Honey
1/2 Cup Sugar
To taste Salt & Pepper

TO ASSEMBLY THE PASTRY

1 each Goats Brie Cheese, or other Bries that are approximately 8 cm in
Diameter
1/2 sheet Puff Pastry sheet, defrosted and dusted with AP Flour
1 each egg, beaten, for brushing
2 TBSP butter, melted

METHOD:

For the pepper jam

In a small sauce pot, combine all ingredients and bring to a simmer over medium high heat.
Lower the heat to a simmer and simmer until peppers and onions are soft, but not mushy, and the liquid has reduced to a syrup.
Remove from the heat and place in jar, allow to cool to room temperature or put in the refrigerator until needed (lasts 3 weeks).

To Assemble

Gently roll the puff pastry sheet with all purpose flour until about 1/4 of an inch thick.
Trace a 12 cm diameter circle and cut out with a knife.
Using a fork, dock the pastry by gently poking the dough with your fork to allow for steam to escape during the cooking process (this assist in preventing the dough from expanding excessively).
In the center of the dough, place 2 Tbsp of the pepper jam.
Place the cheese on top of the jam in the center of your dough.
Gently brush the beaten egg around the outer edge of the dough.
Fold the dough over the cheese and pinch together.
Gently turn the pastry over so that the pinched side is on the bottom.
Place two pastry rings around the cheese to give it stability while it cooks.
Set your cinder to 350°F.
Brush the pastry with butter and be sure to brush the bottom and top.
Brush both plates of the cinder grill with butter and place the cheese in the middle of the grill.
Gently close the lid and set a timer for 15 minutes.
After 15 minutes, lift the lid and inspect the cheese, the crust should be golden brown and crispy. If it is not, lower the lid for another 5-8 Minutes until golden crispy.
Remove the cheese from the cinder and allow to rest for 10 minutes.
Gently remove the rings and place the cheese alongside the remaining pepper jam on a plate for serving.