Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put all of the chutney ingredients into a pan with 50ml of water and simmer gently for 30 minutes until thick. Cool completely.
Cut the puff pastry block into two pieces. Roll one out on a lightly floured worksurface until it forms a rough 22cm circle. Use a plate to cut out a circle, ensuring it is about 3cm bigger than the camembert. Put onto a baking tray lined with baking paper and spread with 2 tbsp of chutney in a circle roughly the same size as the camembert. Put the cheese on top of the chutney and put in the fridge.
Roll the other piece of pastry into a round on a lightly floured worksurface to a circle 5cm bigger than the first circle. Take the pastry and cheese out of the fridge and spread 2 tbsp of chutney over the top of the cheese. Lay the second piece of pastry over the top, gently mould round the cheese and cut to the same size as the bottom. Use a fork to crimp the edge and seal the camembert in. Chill for 30 minutes.
Use a small knife to make a 5mm hole on the top of the pastry, then use the back of the knife to make curved score marks from the hole at the top down to the border edge (you don’t want to go through the pastry, just score it). Brush liberally with beaten egg, then chill for 15 minutes. Heat the oven to 200C/fan 180C/gas 6 then bake for 25-30 minutes until puffed and golden.
Cool slightly before cutting into wedges.