Baked Cheese, Citrus and Ginger

Baked Cheese, Citrus and Ginger

Courses: Side
Serves: 8-10


  • 5 x 180g wedges of brie cut into half
  • 500g puff pastry
  • 1-2 eggs, lightly beaten
  • 145ml bottle Karimix Citrus & Lemongrass Sauce
  • 8-10 Stem ginger in syrup, sliced
  • 75g red onion thinly sliced
  • Sesame seeds


  1. Roll out the puff pastry very thinly and cut into 10 suitable sized squares.
  2. Place a wedge of brie in the centre of each square, brush the cheese liberally with Karimix Citrus & Lemongrass Sauce.
  3. Arrange slices of ginger on the cheese and sprinkle with the thinly sliced onions. Egg wash the edges of pastry, and wrap around the cheese seal.
  4. Place on a baking tray, egg was and sprinkle with sesame seeds.
  5. Allow to rest in the refrigerator for 30 minutes.
  6. Bake in oven at 225°C, until the pastry is golden brown and crisp.
  7. Allow to rest a little, then serve as an individual portion, with an accompaniment of Karimix Citrus & Lemongrass Sauce.
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