Today I used Brie for the first time and puff pastry for the second time. The dish I made is not at all low fat, but no apologies since Faye is on a high calorie diet per doctor’s orders.
I chopped onion and garlic and sautéd them in a bit of olive oil. I then added chopped Swiss chard and beet greens fresh from the garden.
I was late getting the puff pastry out of the freezer so I put it in the top tray of the food dehydrator to speed up thawing. It ended up over thawing which made it a little difficult to work with, but all is well that ends well.
I arranged sliced Brie in the middle of the pastry and made fringe cuts on each side. The cooked greens went on top of the Brie.
I folded the strips over the top in a sort of braid and brushed the top of the pastry with egg (I used powdered egg since not very much was needed). This went into a 400ºF oven for about 20 minutes.