Warm Brie in Golden Puff Pastry

Hot and flaky outside, creamy inside – the secret of this pastry appetizer begins with the brie. It must be firm and very cold or frozen when baked.

Brie Pastry Package:

1 sheet (8-oz) frozen puff pastry, thawed

1 round (8-oz) cold, firm brie

1 egg, beaten

mushroom filling

Cut 1/3 off 1 side of the pastry and set aside. Roll remaining pastry 1/8-inch thick on a lightly floured board. Trim to an 11-inch diameter round; reserve scraps.

Cut brie in half horizontally. Set 1 piece, rind down, in center of pastry. Top with 1/2 the filling. Set remaining cheese, rind up, on stack. Top with remaining filling.

Brush pastry rim with egg. Lay rim over cheese to enclose, pleating evenly to accommodate excess pastry; cut off pastry pleats. Press cut edges together to seal, then brush with egg. Save scraps.

Invert cheese pastry onto a 6-inch foil square. Roll scraps 1/8-inch thick and cut into fancy shapes (about 1 1/2-inch wide). Brush packets and pastry pieces with egg. Set several pieces onto packet. Put remaining pastries on a foil sheet, about 12 by 15-inches; do not touch pastry edges.

Freeze packet, uncovered, until it feels firm when pressed, about 30 minutes. (If made ahead, freeze packet and pastries; wrap airtight and store up to 2 weeks; unwrap to continue.)

Slide foil with packet onto a 10- by 15-inch pan. Bake in a 425 degrees oven until packet is golden brown, 30 to 35 minutes. With a spatula, transfer from foil to a platter and let cool 10 to 15 minutes; discard foil.

Meanwhile, reduce oven heat to 350 degrees.

Slide pastries on foil onto baking pan and bake pastries until golden brown, about 10 minutes. Surround packet with pastries. Cut into wedges; eat with knife and fork. Accompany with pastries.

Mushroom Filling:

In a 10 to 12 inch frying pan over medium high heat, combine 1 TBS butter or margarine, 1/2 cup chopped onion, and 1 clove garlic (minced or pressed). Stir until limp. Add 1/2 lb mushrooms (finely chopped), 3 TBS port, and 1/4 tsp each dry rosemary, thyme, and marjoram leaves. Stir often until liquid evaporates.

Makes 4 to 6 servings.