Brie Pie Tourte Au Brie Recipes

BRIE PIE (TOURTE AU BRIE)

Steps:

• The day before, combine flour, butter and a little water to make the dough for the pie crust. Refrigerate overnight (To save time, I sometimes omit this step and use a store-bought crust).
• Divide the dough into 2 parts, bearing in mind that the bottom crust requires more dough than the top. Roll out the dough (again, I omit this step when using a store-bought crust). Butter a pie plate or line with parchment paper, then place bottom crust in pie plate.
• Remove the crusts from the cheeses, then slice the cheeses. Cover the bottom of the pie crust with the cheese slices, then sprinkle with nutmeg.
• Beat 1 egg together with the liquid cream and pour over the brie slices.
• Cover with the top pie crust, carefully sealing the edges and cutting a few small slits in the top crust.
• Beat remaining egg together with a dash of salt and brush over top crust to make it golden brown during baking.
• Bake at 350°F (180°C) for 25 minutes. Serve warm with a green salad.

SALMON AND BRIE PIE

Steps:

• Preheat oven to 200c.
• Lay 1 sheet of pastry in pie dish, prick with a fork, cover with baking paper and then pour over a layer of dried beans, rice or lentils and bake in the oven for about 12 minutes. Remove, remove the foil and filling (and discard or save for your next pie.).
• Meanwhile, melt the butter, add the diced onion and cook until softened but not coloured. Add the flour and cook, stirring for about a minute. Add the milk and whisk until smooth and thickened.
• Remove from the heat and add in the lemon juice, salmon, brie, green onion, dill leaves and pepper (I tasted here and found it didn't need any salt).
• Brush a little milk around the edge of the pastry bottom, pop on the top and trim to fit your pie dish. Brush more milk across the top. Prick a few holes in the top pastry to allow steam to escape.
• Cook for 10 minutes at 200c then reduce the oven temp to 180c and cook a further 20 minutes or until golden brown.
• We ate ours served with a leafy grean salad dressed with lemon infused olive oil and white wine vinegar.