A beautiful way to use your gardens bountiful harvest to create a late summer New Zealand classic.
Ingredients
Makes 4 pies
- 500g Mainland Creamy Brie cut into 4 even portions 200g fresh or frozen blackberries
- 4 tbsp. blackberry jam or similar
- 4 sprigs fresh thyme
- 2 sheets puff pastry cut in half, thawed
- 1 egg + 1 tbsp. water
- Cracked pepper
- 1 orange zested
Method
- Preheat oven to 160 degrees.
- Cut the pastry so that it is double the size of the brie portions and set onto the table.
- Place a piece of brie in the center of each piece of pastry.
- In a bowl, mix together the blackberry's, jam and orange zest.
- Divide the mixture and place it on top of each piece of brie. Finish with a sprig of thyme and a crack of pepper.
- Finally, fold in the pastry so that it is fully enclosed and looks nice and tight.
- Begin to brush the outside with the egg mixture evenly before moving to a baking paper-lined tray.
- Cook in the oven for 10-12 minutes until the pastry is golden brown. Serve hot!
Late season lemonade
Serves 4
- 8 ripe lemons juiced
- 1.5 litres water
- 2 tbsp. sugar
- 4 sprigs fresh thyme
- 4 slices of lemon
- Ice and 4 glasses
Method
- Mix everything together in a large jug or bowl until the sugar has dissolved.
- Pour into 4 glasses over ice and garnish with thyme and lemon.
- The perfect match to a perfect pie.
Recipe by
Chef Danny Simpson

Pour your lemonade over ice and garnish with thyme and lemon. The perfect match for a perfect pie!
A deliciously creamy cheese with a smooth, rounded body and soft white mould exterior. Our Creamy Brie is ready ripened and as such can be enjoyed immediately.
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