Roll out pastry shell. Place Brie on top in center of pastry.
Fold up sides of pastry around Brie. Cut pastry, depending on
shape of cheese so that you can make a good seal around the
Brie. You don't want any leakage during cooking. Seal all
edges with water spread with dampened fingers. Brush pastry
with egg yolk. (Optional). Place thinly sliced apples on top of
Brie before closing it up. Place apples so that there is a bit of
a well in the middle in which to drizzle some honey. Add a
pinch of piment d'espelette. Seal up the pastry around the
Brie, apples, and honey. Brush with egg yolk.
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