1 (2 lb.) wheel of Brie
1 med. carrot, diced
1/4 c. minced scallions
2 tbsp. minced shallots
1/2 c. sliced mushrooms
2 tsp. minced garlic
1/2 c. sweet butter
Pinch of saffron
Pepper to taste
3 tbsp. grated Parmesan
2 sheets puff pastry
1 egg wash (1 egg mixed with 2 tsp. water)

Preheat oven to 425 degrees. Place Brie in freezer about 20 minutes to firm; remove and slice in half horizontally to create two layers.

Saute carrots, scallions, shallots, mushrooms and garlic in butter until tender. Add saffron and pepper; cool. Fold in Parmesan cheese. Place 1 layer of Brie, rind down, on pastry. Spoon on filling and press firmly. Place 2nd layer of Brie on top. Brush with egg wash. Roll pastry up and around, covering Brie. Pinch edges to seal, then brush with egg wash. Chill in refrigerator at least 20 minutes. Bake 15 minutes or until golden brown.