Brie en Croute
Pastry for a one crust pie
1-2 lb. Rouge et Noir Brie
1 egg yolk
Early in the day prepare the pie crust. On a lightly floured pastry cloth or board, roll out 1/2 of the pastry into a circle approximately 4" larger in diameter than the Brie.
Place cheese in center of pastry, bring pastry up over the cheese, and 1" over the edge. Press to make smooth all around. In small bowl combine egg yolk with one tablespoon water. Beat with fork until combined. Roll the rest of the pastry into a second circle. Brush the rim of the pastry already on the cheese with a little of the egg mixture. Place a second pastry circle on top. Trim edge and press to make a tight seal. Cut leaves from pastry scraps and arrange on top of pastry. Brush lightly with egg mixture.
Refrigerate at least 1 hour. Bake 10 minutes at 425 degrees F, brush with egg mixture again, bake 10 more minutes. Cool 15 minutes, cut into wedges.
You can serve apple and pear slices along with this. Makes a wonderful dessert.