Categories: December

Ingredients

• 1 sheet frozen puff pastry
• 150g round petit Camembert
• 2 tbsp cooked mixed peppers
• fresh thyme leaves
• 1 egg yolk

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6 and pop a baking sheet in to heat. Unroll the pastry sheet and cut in half to give 2 wide rectangles. Cut the cheese in half to give 2 semi-circles, then cut each half horizontally to give 4 semi-circles. Place 1 piece of cheese in the centre of each pastry rectangle, then top with 1 tbsp of the peppers. Rest the remaining cheese on top, season with black pepper and sprinkle with some fresh thyme leaves. Beat the egg yolk with a little water. Brush the pastry edges with egg, then bring up the pastry to form a parcel. Press the edges to seal with a fork, then brush each parcel with more egg. Transfer to the hot baking sheet and cook for 20-25 minutes, until cooked through and golden. Serve with a green salad.

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