If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 sheet puff pastry, removed from freezer about 30 minutes before using
Flour
One 8 ounce wheel of brie, with top rind removed
1 tablespoon grainy mustard
1 egg, beaten
1 tablespoon milk
Directions
Preheat oven to 400°
Put non-stick pan on high/medium heat, add oil, butter and mushrooms - cook about 5 minutes until nicely softened, add thyme, salt, pepper and garlic powder - stir well to combine then remove from heat and set aside
Unfold the pastry sheet on a lightly floured surface, roll out pastry to make it a little thinner
Place cooked mushrooms in the center of the pastry - spread out to approximately the same diameter as the cheese
Spoon mustard on top of brie, then place mustard-side down onto the mushrooms
Fold the pastry up over the cheese to cover and turn over - trim the excess - and place onto a parchment lined baking sheet and press down to seal. Reserve the pastry scraps for decoration (if you want)
Beat the egg and milk to combine in a small bowl with a fork or whisk. Place seam-side down onto a lined (parchment paper) baking sheet. Decorate with the pastry scraps, if desired - brush with the egg wash
Bake for 25 minutes or until the pastry is golden brown - serve with thinly sliced baguettes or crackers.
