Recipe

Stuffed Puff Pastry Pumpkin

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 20-25 minutes

Ingredients:

● 1 tablespoon olive oil
● 4 oz ground American lamb
● 1 garlic clove, minced
● 1 teaspoon minced rosemary
● 2 tablespoons apricot jam
● 1 sheet puff pastry, thawed but still cold
● 8-10 ounce wheel of brie
● 1 egg, lightly beaten
● Kitchen twine
● cinnamon stick + fresh sage, for garnish (optional)
● Baguette, crackers and apple slices, for serving

Instructions:

1. Add the olive oil, ground lamb, garlic and thyme to a small pan over medium
heat. Season with salt and pepper. Break apart and brown until cooked
through. Remove from heat and let cool.

2. On a floured surface, roll the puff pastry into a 10 inch square. Trim excess
dough.

3. Cut 4 16” long pieces of kitchen twine. Lay them out on the floured surface creating a cross then an X over the top. Place the puff pastry directly into the
center.

4. Place the brie directly into the center of the puff pastry. Spread with apricot
jam and heap with seasoned lamb.

5. Bring one corner of the pastry up and over the brie. Fold up the next corner
of the puff pastry creating a pleated design. Continue until all corners are
folded around the brie, pressing in the sides to create a tight package around
the brie and lamb.

6. One at a time, grab the ends of each strand of twine, tie the twine around
the puff pastry, pulling it a bit tight so it indents the puff pastry just a little.
Double knot the twine then cut off the extra length. Continue until all the twine
has been tied.

7. Preheat the oven to 425 degrees.

8. Flip the twine wrapped puff pastry over onto a parchment lined baking
sheet. Refrigerate for 20 minutes.

9. Whisk the egg with 1 tablespoon of water and brush all over the puff pastry.
10. Bake for 20 to 25 minutes until golden brown.

12. Let cool for 10 minutes, then cut away the twine. Push a cinnamon stick
through the center of the puff pastry to make a “stem” and garnish with sage
leaves next to it.

13. Serve with apples, crackers or toasted baguette.