This is a unique BBQ appetizer for any special occasion!
1wheel of brie – 1 – 2 lbs. depending on the size of the crowd
1sheet frozen puff pastry
4– 8 oz. smoked pulled pork or chopped smoked brisket
½cup Bone Doctors’ Sweet & Spicy BBQ Sauce
1egg, lightly beaten
If you were lucky enough to find a nice ripe brie, put it in the freezer for 20 –30 minutes to firm it up and make slicing easier.
Thaw pastry sheet at room temperature for 20 minutes.
Slice brie horizontally in half.
Mix the pulled pork or chopped brisket with enough Bone Doctors’ Sweet & Spicy BBQ Sauce to coat well and spread it over the cut surface of the bottom layer of brie. Sprinkle with additional Sweet & Spicy. Replace the top half of the brie.
On a well floured work surface, unfold the pastry sheet and gently roll out to about 12 “ square (big enough to totally encase the brie). Place the stuffed brie in the center and fold edges of dough together, pinching edges to seal. Place seam side down on a baking sheet and brush pastry with beaten egg. Cut a steam vent in the top (this helps prevent dough from getting soggy).
Bake in a 350o oven for 30 minutes or until golden brown. Serve with additional Sweet & Spicy BBQ Sauce on the side.