Molten Chilli & Garlic Brie with Pastry Twists

Ingredients

• 2 sheets of frozen puff pastry, thawed
• 125g Chilli & Garlic Brie
• ¼ C red pesto (sun-dried tomato)
• ¼ C walnuts, chopped
• ½ egg whisked with 1 tbsp water
• ½ tbsp fresh thyme leaves

Method

1. Heat the oven to 180°C fan bake. Line a shallow baking tray with baking paper.
2. Lie a puff pastry sheet on the tray, prick a few holes with a fork in the centre and sit the brie here.
3. Spread the exposed pastry with the pesto and sprinkle with walnuts.
4. Lift off the brie and then sit remaining pastry sheet on top. Prick the centre of the pastry and return the brie.
5. Starting at the brie, cut lines out to the edge of the pastry, approx. 2.5cm wide.
6. Lift and gently twist each strand turning 3-4 times. Continuing until they are all done.
7. Place the brie in the centre and brush the pastry with egg wash. Bake for 25 minutes or until the pastry is golden.
8. Sprinkle thyme and serve hot from the oven. Break the brie open with a knife and tear off pastry twists for dipping.