Brie pot-pie

December 4, 2010  •  Category: ,


My family lived in France in the seventies and eighties and I lived there also, finishing up high school. We lived in a town, Melun,  famous for one thing: its Brie cheese.

Every Wednesday and Saturday, there was an open-air marché and I would often go there with my mother to shop for food. We would buy Brieevery week. The big question was: which Brie?

You see, there was a neighboring town, Meaux, which also was famous for its Brie, and it too sold at the marché.

Brie de Meaux was sold in big wheels that would be cut by the cheese-merchant into segments; so was Brie de Melun. I favored the Brie de Melun, mostly out of loyalty to my town.

Brie de Melun was supposed to be the oldest cheese  made in France, produced even prior to the Roman occupation of the country; however, Brie de Meaux was supposed to have been liked by Charlemagne.

The question of  which Brie to buy that week was at the forefront of our marché discussions.

After moving to America, I promptly forgot about this dilemma and concerned myself with other more pressing matters; I never imagined that Brie cheese would become so popular in the US, almost a household cheese item now!

This herewith is a small appetizer that I concocted last night, with a one or two-person-size wheel of Brie found at my local supermarket, a Tempranillo wine jelly  (paste) that I made in 5 minutes, and a few sheets of Phyllo.


  • 1 (or several) small wheels of Brie cheese
  • 2 sheets of Phyllo dough, defrosted; if making more, figure on two sheets per pot-pie
  • clarified butter, as needed (butter melted in a jar with a brush)

For the wine jelly (paste):

  • 1 cup (8 ounces) of wine of your choice (I used a Tempranillo)
  • 3/4  cup of white sugar
  • 1 tablespoon of grape molasses (optional)
  • 3 heaping tablespoons of wheat or corn starch, diluted in 1/4 cup of water


  1. Prepare the wine jelly (paste) first, even a day ahead if possible. Pour the wine in a saucepan, add the sugar, grape molasses if using, and stir over medium heat until the sugar is dissolved.
  2. Dissolve the cornstarch (I used wheat starch, same thing) in water and when the wine mixture starts steaming, add the cornstarch mixture, stirring constantly, until the mixture thickens a couple of minutes later.
  3. Pour through a sieve into a bowl and let it cool at room temperature. Store in the fridge.

When ready to assemble the Brie pot-pie:

  1. Butter the pot with a brush or spray with butter. Using a flat work surface, unroll two sheets of Phyllo, buttering them lightly with a brush; place the Brie in the middle, removing all visible rind, front and back and all around. Keep the rind on the Brie if you like it better with it!
  2. Place a good dollop on wine jelly (paste) on top of the cheese; gather the sheets of phyllo over the cheese and jelly, forming a crest in the middle. Either leave as is, or tie with a piece of kitchen twine.
  3. Bake in a preheated 400F (200 C)  oven for 8 to 10 minutes, until the pie is golden-brown. Serve warm, preferably.

TIP: Sometimes the wine jelly (paste) does not thicken enough; it is OK to add more starch, starting with one tablespoon diluted in a bit of water and whisk in the mixture stirring for one minute or so, until it thickens sufficiently.

I used a small 4 1/2 inch ovenproof soup bowl for the Brie pot-pie.


63 Comments  •  Comments Feed

  1. Rachel Cotterill says:

    That sounds like my kind of pie! 🙂 I know brie de meaux, I’m not sure I’ve ever had brie de melun (sorry!) so I’ll keep an eye out for it.

  2. Priya says:

    Wonderful looking pie..

  3. Rosa says:

    I’m glad you speak about the REAL Brie (de Meaux)! Unfortunately most people know only the industrial and tasteless Brie (nothing to do with the Brie de Meaux)….

    A lovely dish!



  4. doggybloggy says:

    you have so many great ideas – this wine jelly is going to make an appearance in my world very soon – thanks for the inspiration.

  5. Eve@CheapEthnicEatz says:

    Brie has been a staple for me as long as I can remember but there are so many in local low quality one’s in Quebec at any grocery store, does not beat the real stuff. This is a great way to serve it up…but why remove the rind, I LOVE the rind! The jelly looks really interesting!

    • Joumana says:

      @Eve: OK, dear Eve, keep the rind on! It will be prettier anyway, the cheese will not ooze out!

      @Dede: Vaux le Penil and Fontainebleau hold many good memories for me! another post!

      @Shayma: I used a 4 1/2 inch ovenproof soup bowl and the brie itself was 4 inches in diameter; you can use any size and any container as long as it is ovenproof of course!

  6. meredith says:

    Oh Miam!!
    I used to live in Avon-Fontainebleau and my husband worked in Vaux Le Penil just next to Melun, but we were there in the early 90’s, so are paths did not cross. I learned to love Brie there, too.

  7. Susan says:

    I love Brie, one its own, or mixed with flavored jams and jellies and baked in pastry! My favorite is Brie topped with warm apricot preserves and toasted almonds. Yum!!

    What a wonderful story of your years in France.

  8. Susan says:

    Where are my manners! I also meant to also say how delightful your Brie pot pie looks. The wine jam sounds wonderful!

  9. deana says:

    Love the sweet wine with the cheese… but the brie in france is always better somehow.. is it that we get the cooked versions??? I think this would be an excellent quick dish for unexpected holiday drop-ins!

  10. heguiberto says:

    wow this looks fantastic and elegant Joumana and how lucky to have had the chance to live in the land of cheese and wine.

  11. Carol says:

    Your brie looks fantastic! and homemade wine jelly, what a nice treat this is! This would go over very big here!

  12. Lyndsey says:

    This is so elegant and what a nice presentation. We always enjoy a good brie. I would love to have that dilemma of trying to decide which brie to buy each week!

  13. tigerfish says:

    Woohoo, my favorite cheese! I think I’ve said that before ! :O But it’s my fav!

  14. Karen says:

    W the wine jelly it must taste so good!! Never had it like that before but sounds delicious

  15. Magic of Spice says:

    I love brie, and this is an amazing delight 🙂 Love the wine jelly…

  16. john@heneedsfood says:

    This is one thing I didn’t come across in France. Then again I didn’t get to Melun. It looks sensational!

  17. Barbara says:

    Oh dear. I’m going to regret visiting you today, Joumana! Brie? Wine jelly? AND phyllo?? To die for.

  18. Katie @Cozydelicious says:

    This looks amazing! I would have thought a wine jelly would be tough to make but you make it seem so simple. What great flavors and textures.

  19. Hannah says:

    Oh my, those photos with the oozing cheese are just torturous! Crispy, gooey, hot, salty…

  20. Cherine says:

    This looks scrumptious!!

  21. MaryMoh says:

    I have not tried Brie cheese. have not been good in cheese. But you have made this look so simple and delicious. I must try one day Thanks very much for sharing.

  22. Caffettiera says:

    what a treat, really. I’ll definitely keep the crust when making this though, it is my favourite part.

  23. Conor @ HoldtheBeef says:

    Oh lordy, I have some tempranillo that I was unsure what to do with apart from just having with cheese and crackers, and these photos have told me exactly how I need to use it 🙂

  24. shayma says:

    hi joumana- this is lovely – a perfect appetiser to serve one’s guests on a cold winter night. what kind of a pot are we supposed to use? i couldnt find this information in your recipe. also, what size? x shayma

  25. peter says:

    Festive season decadence with the Brie. Place a bet with family on how many minutes it will take for this appetizer to vanish.

  26. Angie's Recipes says:

    I love the wine jelly and the pot pie looks divine!

  27. Mary says:

    What a great and, I might add, tasty idea. Your appetizer looks delicious. I hope you are having a fabulous day. Blessings…Mary

  28. Dana says:

    Like a baked brie in a container! Wine jelly is such a good idea for this application!

  29. SYLVIA says:

    Joumana, this rich and cheesy baked brie that’s layered with jam in phyllo is a work of art. It makes an irresistible appetizer.
    Although brie is high in saturated fat, however is a good source of protein.

  30. Rachana says:

    This dish looks awesome and I love the wine jelly 🙂

  31. Nadji says:

    Un savoureux mélange de saveurs. J’adore ça.
    J’en aurai mangé avec un infini plaisir.
    A bientôt.

  32. Diane says:

    My mouth is just watering reading this, a definite on my ‘to do’ list. I am really lokking forward to it. We both love brie. Diane

  33. Amanda says:

    This looks amazing! I will have to try making this for sure 🙂

  34. Food Jihadist says:

    Oh my I love brie. Oh my. Must eat an entire wheel soon.

  35. T.W. Barritt says:

    Love this, especially in the cup! What I wouldn’t give for easy access to fresh brie.

  36. senga50 says:

    Et oui le Brie… un régal et une bonne idée de le cuisiner…Jolie petite recette gourmande de si loin… j’aime bien le nouveau look de ton blog et la très belle photo !

  37. Reeni says:

    What a gorgeous and unique pot pie! I am really loving the wine jelly! Delicious!

  38. Juliana says:

    Joumana, what an interesting pot pie…looks so pretty and SO tasty…this wine jelly 🙂

  39. oum mouncifrayan says:

    merci pour cette belle version, et de ton passage.. bisous

  40. My Carolina Kitchen says:

    Your Brie pots are gorgeous and quite impressive. I love your wine jelly. Very inspiring.

    You’re brought back fond memories for me of the lovely outdoor markets in France and their fabulous cheeses. How wonderful to have a choice of which Brie to buy.

  41. Jamie says:

    I love living in France and having such a huge selection of cheeses although I usually let my husband choose. This is a fabulous dish and I love the addition of grape molasses you’ve added to such a French dish. Beautiful!

  42. MyLittleExpatKitchen says:

    Joumana this dish is perfect! I love brie but never prepared it in this manner. Thanks for the Tempranillo jelly recipe.

  43. Velva says:

    I am swooning from the idea of brie and your wine jelly. Brie is a luxurious, silky cheese. One of my favorites and it pairs so well with cooked fruits. Love it!!!


  44. Claudia says:

    This begs to be made in my kitchen.I will try to share but I could make this and eat it all in one afternoon. I love the subtleties in the different French bries and I’ve never met a brie I didn’t like!

  45. Marysol says:

    Oh dear. The looks of this pie has given me palpitations;
    I hope you have a license for this rich Brie Pot Pie!

  46. Faith says:

    Such a lovely dish, and absolutely perfect for a festive holiday gathering. The wine jelly looks like the perfect accompaniment to the brie!

  47. Doc says:

    Now that is a pot-pie I can get into! That looks absolutely fab and I love the wine jelly, excellent touch. Wine, cheese and bread (well, pastry); I can live on that!

  48. Namitha says:

    Wine jelly sounds amazing…and pot pie looks terrific too 🙂

  49. Amanda says:

    Oh! This looks so good and another string to my bow for entertaining this holiday season. I have some home-made quince paste that I just might substitute for the jelly.

  50. Devaki says:

    This is absolutely stunning – what with that marvelous brie cheese and wine jelly. I do wish we were geographically closer – I’d be over there in a heart beat for a bite!

    Also, once again you’ve educated me 🙂

    Ciao, Devaki @ weavethousandflavors

  51. FOODESSA says:

    I do love that creative, quick thinking mind of yours Joumana.

    Love brie…I can’t control myself around it…especially with a crusty baguette ;O)

    Your recipe is very appealing and incredibly versatile. I can let my imagination go wild. LOL

    Ciao for now,

  52. 5 Star Foodie says:

    This pie sounds absolutely amazing! I love that you made your own wine jelly and it sounds so good in combination with brie! Brie de Meaux is my weakness, it’s so hard to get here but I love it whenever I can get it (mostly on travel overseas).

  53. Sweet Artichoke says:

    These little brie pot-pie are irresistible: I imagine biting into the crunchy philo crust and then meeting the melted brie and wine jelly! Must be soooo good!

  54. grace says:

    i daresay that nothing is as intoxicating as ooey, gooey melted cheese. this looks phenomenal!

  55. Heni says:

    Brie is my husband’s favourite cheese! I am sure he would appreciate this delight!

  56. Chiara says:

    wine jelly! I love this idea… and baked brie is always sooooo good!

  57. Lentil Breakdown says:

    Wow, how unique! You get an A+ for creativity!

  58. Joan Nova says:

    Brie, wine jelly baked in phyllo – it doesn’t get much better than that.

  59. marla says:

    It sounds thrilling to sample so many types of brie cheese. Looks like each bite of this pot pie should be savored & enjoyed. xo

  60. Nuts about food says:

    I love brie, and camembert even more so. I have some Phyllo in the freezer and have been wondering what to do with it. This could be it! Is it an important step in the baking to cut the rind off, or just personal taste? I usually eat my brie/camembert with it on.

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