Cut off top rind of cheese and discard. Combine shallots, chives, vermouth and pepper in small bowl and mix until blended. Press shallot mixture firmly over top of cheese. Roll out pastry on lightly floured surface to 11-inch square. Lay pastry over cheese. Fold dough under cheese, enclosing completely. Turn cheese over press pastry seams together, sealing tightly. Turn cheese right side up and place on baking sheet. Wrap in plastic and refrigerate at least 30 minutes. (Can be prepared 1 day ahead.) Preheat oven to 400°F. Brush top and sides of pastry with egg glaze. Bake until pastry is golden brown, about 25 minutes. Let stand 30 minutes. appet 81