Baked camembert pie

What comes to your mind when you think of indulgence? I always think of chocolate, cake and of course… cheese! Cheese is so loved in my house that I tend to very rarely buy as when I do it goes in a day. One of my favourite cheeses is camembert and I really wanted to create something to share using puff pastry to wrap around it! So there you have it…Camembert, with a layer of onion chutney, wrapped in puff pastry and baked to perfection. Perfect for sharing with you other half…or not! A handful of ingredients and 1 hour of your day is all that is standing between you and this delicious oozy and drool worthy baked camembert in puff pastry.

Ingredients for the baked camembert pie

• Camembert: You can choose any kind of camembert cheese you prefer. I like Britanny camembert for its strong and mature flavour.
• Store bought puff pastry: Life is too short to make your own puff pastry right? I tend to use one 320g puff pastry sheet from Jus Rol but you can use a brand of your choice.
• 1 whole egg: 1 egg will seal the pastry and also give it a golden colour while baking.
• Onion chutney: You can use any chutney of your choice but I think that cheese and onion is a match made in heaven!
• Sesame seeds (optional): You don’t have to use sesame seeds but it really makes the pie even prettier.

For the baked camembert pie

• 1 chilled puff pastry sheet (320g)
• 1 whole camembert (250g)
• 1 egg
• 20g onion chutney
• 5g sesame seeds (optional)

How to make the camembert pie

1. Cut the puff pastry sheet in half. You should now have two equally sized squares. In the centre of 1 pastry sheet, spread the chutney into a circle roughly the same size as the cheese. Sit the cheese on top.
2. Brush the pastry around the cheese with some beaten egg. Lift the second sheet of pastry on top and gently press over the cheese, squeezing out the air as you go, then seal it all the way around – press down with your fingers over all the excess pastry to seal really well. Place a bowl that is about 4cm bigger over the cheese and use a small knife to cut away excess the pastry, leaving a border around the cheese. Lift onto a baking tray lined with baking parchment. Place in the fridge for 20 minutes.
3. Preheat the oven to 180°C. Take the camembert out of the fridge and use a small knife to cut petals around the edge of the pastry.
4. Brush with beaten egg all over the pastry. Score the top of the pie in curved lines across the top (*see Notes). Add some sesame seeds on top, if you like.
5. Bake for 20-25 minutes until the pastry is brown, crisp and well risen around the edges – if your pastry is getting too dark, cover with a square of foil after 20 minutes. Sit for 5 minutes before cutting and catching the cheesy centre as it oozes out.
6. Enjoy 🙂

Notes

• You definitely don’t have to neatly score lines on top of the pastry as it doesn’t make a difference in the taste or baking. It is more to impress your guests or loved ones!

Meringue kisses,
Athina xx