Season the Brie cheese well with salt and pepper and put aside. Also, chop the walnuts into small pieces using a sharp knife. Next, lay one sheet of filo pastry on a lightly floured work top and brush with the beaten egg. Cover with the remaining sheet of pastry on top, making sure that it overlaps perfectly. Place half of the chopped walnuts and 1 teaspoon of honey into the centre of the pastry and place the whole Brie cheese on top. Brush all the edges of the pastry with a little water (this will keep pastry together while cooking). Bring the corners of the filo pastry together, one at a time , and press them together, forming a parcel. Place the Brie parcel upside down a greased baking tray oven tray and glaze with the remaining beaten egg. Bake in a pre-heated oven at 170`c until the brie the pastry is golden brown. Meanwhile, as the Brie parcel is cooking, finely chop the leeks and figs. Sauté the leeks with the olive oil for a few minutes until soft , then add the figs, season lightly and cook together for 5 minutes. Next, add in the white wine and reduce by half. Once the brie is cooked, serve on a large plate dressed with the rucola leaves on top. Just before serving, drizzle with the fig and leek sauce over the top.
Serves 1Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan