Serves 6-8
1 sheet of puff pastry
1 wheel (8.5 oz) of Point Reyes Brie
2 slices bacon, chopped
1 leek, thinly sliced
1 egg, beaten
Preheat oven to 375F.
In a medium skillet over medium-high heat, cook bacon until just beginning to crisp around the edges, about 5 minutes. Transfer bacon to paper towel-lined plate to drain.
Return the pan (with remaining bacon fat) to medium heat. Add leeks and pinch of salt and pepper. Cook, stirring occasionally, until leeks soften and begin to turn golden brown. Remove from heat.
Lay out the puff pastry sheet on a clean work surface. Place Brie in center of pastry. Top with cooked leeks and bacon.
Wrap the cheese with the pastry by brining the corners of dough into the middle of the cheese. Pinch dough at the seams with your fingers to tightly seal it.
With a pastry brush, brush egg evenly over puff pastry.
Place pastry-wrapped brie on a parchment-lined baking sheet and bake for 20 minutes or until golden brown. Remove from oven and serve.