Baked Camembert, Prosciutto & Chutney Pumpkin

Directions

1. 1

   Heat the oven to 190C fan

2. 2

   Cut the camembert in half widthways. Spread a dessert spoon of chutney over the inside of the cheese, before closing the two halves together.

3. 3

   Lay 3 slices of Prosciutto over one side of the camembert, slightly overlapping.

4. 4

   Press it into the cheese so it tucks neatly underneath. Turn the camembert over and lay the other two or three slices over the gap. Press it down over the edges, so that you have a neat circle

5. 5

   Roll out your sheet of puff pastry. Spoon a heaped dessert spoon of chutney on the top of the camembert.

6. 6

   Place the camembert chutney side down onto the pastry.

7. 7

   Cut the largest circle the puff pastry will allow

8. 8

   Fold up the sides of the pastry, pressing it down onto the cheese. Turn it over, neat side up.

9. 9

   Get a long length of string. Place the cheese on top of the centre of the string, so it runs horizontally across the middle.

10. 10

    Tie the string, gently pulling in the sides (take care not to cut into the pastry or it will leak!)

11. 11

    When the knot is in the centre of the pastry, twist it so the string is now vertical (you have a string cross like a parcel)

12. 12

    Turn it over, repeat the knot and twist again at a different angle to create wedges - you need to do this 4 times, so you have 8 triangles.

13. 13

    Brush with beaten egg. Place on a lined baking tray.

14. 14

    Bake for 25-30 minutes or until golden brown.

15. 15

    Carefully remove the string and serve