Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires

A little retro but oh so nice!

1 whole Camembert
flaky pastry
Blueberry Country Chutney
1 egg

Heat the oven to 200°C.

Using a saucer as a template, cut out a round of pastry. Place the whole Camembert on top of this and top with 3-4 tbsp of chutney.

Cut another, slightly larger circle of pastry and place this over the Camembert. Crimp the two pieces of pastry together. Brush with the beaten egg and bake for 20-25 minutes or until golden brown.

Allow to cool for 5 minutes and serve. Don’t wait too long as the cheese will set!

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