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1
On a lightly floured surface roll out 1 sheet of pastry 1/8-inch thick (about 15 inches in diameter) and, using Brie as a guide, cut out 1 round the size of the Brie.
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2
With a 2 3/4-inch star-shaped cutter cut out 5 stars from trimmings.
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3
Reserve pastry round and stars.
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4
Halve Brie horizontally.
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5
Roll out remaining sheet of pastry 1/8-inch thick (about 15 inches in diameter) and transfer to a shallow baking pan, about 15 1/2 by 10 1/2 inches.
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6
Center bottom half of Brie, cut-side up, on pastry in pan and spread 1/2 c. Tomato Chutney to within 1/2 inch of Brie edge.
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7
Top chutney with remaining half of Brie, cut-side down.
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8
Without stretching pastry, wrap up over Brie and trim excess to leave a 1-inch border on top of Brie.
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9
Brush border with some egg and top with reserved pastry round, pressing edges of dough together gently but firmly to seal.
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10
Brush top of pastry with some remaining egg and arrange reserved stars decoratively on it.
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11
Lightly brush stars with some remaining egg, being careful not to let egg drip over edges of stars, that would prevent them from rising.
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12
With the back of a table knife gently score side of pastry with vertical marks, being careful not to pierce dough.
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13
RefrigerateBrie, uncovered, 30 min to set egg wash. Brie may be made to this point 1 day ahead and kept chilled, covered loosely.
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14
Preheat oven to 425 degrees.
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15
Bake Brie in middle of oven 20 min, or possibly till puffed and golden brown.
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16
Let Brie stand in pan on a rack about 20 min for very runny melted cheese, about 40 min for thicker melted cheese, and serve with remaining tomato chutney.
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17
This recipe yields 15 to 20 servings as part of a buffet.
