Curried Brie Rounds
Savory pastry rounds made with brie and curry powder. Chill, slice, then bake. Serve with green apple slices or honey-glazed ham.
Ingredients
All-purpose flour
1 cup
Pecan halves (toasted)
½ cup
Salt
½ teaspoon
Freshly ground black pepper
Pinch
Madras curry powder
1 teaspoon
Unsalted butter (cut into ½-inch cubes, frozen)
5 tablespoons
Brie cheese (chilled, rind removed, cut into ½-inch cubes)
3 ounces
Instructions
1
Make the dough
In a food processor, combine the flour, pecans, salt, pepper, and curry powder and process until the pecans are finely ground, about 30 seconds. Scatter the frozen butter cubes over the flour mixture and pulse until the texture resembles coarse cornmeal. Scatter the brie over the mixture and process until the dough just begins to come together, about 15 seconds.
2
Shape and chill
Turn the dough out and form it into a log 7½ inches long and about 1½ inches in diameter. Wrap in plastic wrap and refrigerate until firm, at least 3 hours (up to 3 days). The dough can also be frozen for up to one month; slice and bake directly from the freezer for 25-28 minutes.
3
Preheat the oven
Adjust an oven rack to the middle position and preheat to 325°F (about 160°C). Line a baking sheet with parchment paper or aluminum foil.
4
Slice and bake
Slice the chilled dough log into ⅜-inch-thick rounds and arrange them on the prepared baking sheet, spaced 1 inch apart. Bake for 22 to 25 minutes, until the edges are just lightly golden. Transfer to a wire rack and serve warm, or let cool completely.
