Recipe Details

Brie and Bacon in Pastry

Prep Time: 20 minutes
Cook Time: 20 minutes
Marinating Time: 20 minutes
Servings: 12

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

4 slices bacon, cooked crisp and crumbled
1 sheet frozen puff pastry
1 15-oz. wheel Brie cheese
1/4 cup almonds, sliced and toasted
1/4 cup parsley, chopped
1 egg, beaten with 1 teaspoon water

Cooking Directions


Thaw pastry 20 minutes; roll sheet out on a lightly floured surface to a 15-inch square and cut to a 15-inch circle. Heat oven to 400 degrees F. Slice Brie in half horizontally and layer with bacon, almonds and parsley. Place in center of pastry, trim away multiple cuts of pastry from the folds.  Brush pastry edges with egg wash, pull up sides to enclose. Place seam side down on ungreased baking sheet. If desired, decorate top with pastry scraps. Brush with egg wash. Bake for 20 minutes. Let stand 10 minutes before serving.

Makes 12 servings.

Serving Suggestions

Both the height of elegance and simplicity, this rich and savory appetizer is perfect for a small crowd. Serve fresh grapes alongside.

Nutrition Information

Calories: 173 calories
Protein: 10 grams
Fat: 14 grams
Sodium: 289 milligrams
Cholesterol: 57 milligrams
Saturated Fat: 7 grams
Carbohydrates: 3 grams
Fiber: 1 grams

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Pork, Be Entertaining

About the Cut: Bacon

The cut used to make bacon comes from the side - or belly - of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness.


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About the Cooking Method: Baking

Baking is the mothod of cooking pork with dry heat, typically in an oven.


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Tips and Tricks

Buying, Handling & Storage Tips

Store bacon in the package in the coldest part of the refrigerator at a temperature between 36 and 40 degrees F. Check the freshness date (“open by date”) on the package. Once the package is opened, use within five to seven days.


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Butcher's Tips

Bacon doesn’t just come from one place on a pig. In fact, English, American and Italian bacon comes from the belly of the pig while Irish and Canadian bacon comes from the back.


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A Big Hit
by Lori 09/05/2011
 I made this for a family gathering and it was a big hit with everyone. Simply and easy to make with great results

delicious
by Woody 12/21/2010
 MY son has been making this for parties, and it dissapears fast.