pic supplied


6 Brie wedges

500 g Bread crumbs, fresh, white

6 Eggs

400 g Flour, cake, white

6 tbsp Sesame seed, white, untoasted

400 g (1 Jar) Peppadew® Piquanté Pepper and garlic pasta sauce

125 g (half punnet) Rosa Tomatoes

360 g Rocket, fresh

Salt and Pepper for taste

Olive oil for deep-frying. It should be enough to cover the brie wedges in a sauce pan


Mix the breadcrumbs and sesame seeds in a bowl.

Beat the eggs together in a separate bowl.

Crumb every  Brie wedge by dipping first in flour, then the egg then the breadcrumbs. Set aside.

In a sauce pan add the Piquanté Pepper and garlic pasta sauce, rosa tomatoes.

Bring the sauce to a boil and add seasoning. Set aside.

In a heavy based sauce pan, heat the oil sufficiently (180°C), then deep fry the Brie for 4-5 minutes, remove and drain onto paper towels.

To serve, place Brie on serving platter, top with sauce and garnish with rocket

Chef’s tips: 

Panko breadcrumbs can be used for extra crunchy Brie. 

Gluten free or almond flour can be used for dusting instead of cake flour

For a meaty option top the Brie wedges with 250g crispy bacon or pan-fried chorizo.