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This incredible, gooey, cheesy pie is the ultimate comfort food.
Place the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side and the yeast to the other. Add the milk and eggs and mix on a slow speed for 2 minutes. Increase the speed and mix for a further 6 – 8 minutes. The dough should be glossy and elastic. Add the softened butter and continue mixing for 5 minutes, scraping down the bowl periodically to ensure that the butter is thoroughly incorporated. The dough will be very soft at this stage.
Place the dough into a bowl, cover and chill overnight to allow the dough to firm up.
Tip the dough onto a lightly floured surface and fold it in on itself a few times to knock out the air. Roll the dough to 5mm thickness and into a large circle. Lay half the Parma ham on the base. Spread the cranberry sauce over the ham. Place the brie on top of the cranberry sauce. Use the remaining Parma ham to cover the brie.
Stretch the dough over the ham to encase the brie and seal the edges.
Turn over your brie parcel and place on a baking tray. Cover the dough with egg wash.
Using the back of a knife score a criss cross pattern over the parcel.
Bake at 200c for 20-25 minutes until golden brown.
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