Last minute helppppppp

I changed my menu for new year's eve at the last minute from seafood paella to nibbly stuff.
Including a swiss chocolate fondue with fresh fruit and pound cake.
chicken sate with peanut sauce etc.
I want to bake a brie and lost the recipe.
I made a pastry shell and just baked it....
YES, it melted .
Can I do a last minute save>
Iam willing to make another crust.
It is currently outside in the cold air getting hard again.
My guests are senile inlaws but I do care about my presentation..
Anyone..
Help..
Thank you.
Party is in 5 hours
Danielle

Whoa! Gotta love those last minute muck-ups! I thought I had the market cornered on those!

Do this:

Take what you have and scrape as much of the old pastry shell off. Lightly flour baking sheet. Place puff pastry on prepared sheet and roll out gently. Spoon your mixture into the center of the pastry. Bring pasty up around sides and over cheese, wrapping completely and trimming excess pastry. Turn over and place seam side down. Gather pastry scraps and using cookie cutters, cut out shapes of leaves, starts, hearts, etc. and place on top of pastry. Bring to room temperature before baking. Combine egg and water and brush over top. Preheat oven to 375 degrees. Bake pastry until golden brown, 30-35 minutes. Let stand 10 minutes. Serve warm.

I'll be checking in periodically this evening. Did you do anything differently than indicated on these directions? Be sure that your seam is really tight!

Julie

[Katherine]

I hope you pulled off a save, Danielle. Baked brie tastes great no matter what.

I've found phyllo dough is ideal for baking brie and other cheeses, as it doesn't swell or leak. Stack 4 sheets of buttered phyllo, wrap, flip over, repeat. To cover a large cheese securely, I would do this twice on each side. For individual servings, one sheet folded into four will do.

Sherried mushrooms make this a heavenly dish.

Danielle....curious..did all turnout ok? Was going to cyber send some of our leftovers...we made way toooooo much as usual. Never even made it to the blood orange creme brulees!

Well I pulled it of.
I did what you told me.
Redid the pastry and made a few cool designs..
Saved by cheftalk..
They didn't even notice.
It all was a great success.
Thank you ladies.
Danielle