1 (4.4 oz) package soft ripened Brie cheese, rind removed and cut into small pieces
8 oz lump crab meat
1 (17.3 oz) package puff pastry sheets, thawed
Chopped fresh dill, for garnish
All you do:
Preheat oven to 400 degrees.
Sauté chives and butter in a medium saucepan for 5 minutes over medium heat. Stir in flour and ground red pepper. Continue heating and stir in half-and-half, one tablespoon at a time. Slowly stir in wine.
Increase heat to medium-high and cook until mixture gets thick and boils for one minute.
Reduce heat to medium and melt cheese in half-and-half mixture. Add crab meat and stir over heat for 3 minutes. Reduce heat to low and keep warm.
Roll out puff pastry and cut each sheet into 12 circles with a 1-1/2-inch round cutter. Place puff pastry circles 1-inch apart on an ungreased baking sheet.
Bake 10 to 15 minutes or until golden. Remove from oven.
If desired, remove top layer of each puff and discard. Top each with 1 tablespoon crab mixture. Serve warm garnished with fresh dill.