Baked camembert pie for sharing
The recipe Baked camembert pie for sharing can be made in about 40 minutes. This recipe serves 6 and costs $2.04 per serving. One portion of this dish contains roughly 14g of protein, 35g of fat, and a total of 499 calories. 211 person were impressed by this recipe. It is brought to you by BBC Good Food. If you have egg, whole cranberry sauce, camembert, and a few other ingredients on hand, you can make it. With a spoonacular score of 51%, this dish is pretty good. Baked camembert, Baked Camembert, and Baked Camembert with Pears are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
375g pack puff pastry (all-butter is tastiest)
5 tbsp quince jelly, or cranberry sauce or jelly
250g whole round camembert, brie or other similar whole cheese
1 egg, beaten
Equipment:
oven
baking pan
kitchen scissors
aluminum foil
Cooking instruction summary:
Heat oven to 220C/200C fan/gas 7. Halve the pastry, then roll out each half on a lightly floured surface to about the thickness of a 1 coin. In the centre of 1 pastry sheet, spread the jelly into a circle roughly the same size as the cheese. Sit the cheese on top. 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. Use scissors to cut away excess pastry, leaving about a 4cm border around the cheese. Use the prongs of a fork to press the edges this looks pretty and seals the pastry even more. Lift onto a baking tray lined with baking parchment. Brush all over with egg, then add a sesame-seed star, if you like. Bake for 20-25 mins until the pastry is brown, crisp and well risen around the edges if your star is getting too dark, cover with a square of foil after 20 mins. Sit for 5 mins before cutting and catching the cheesy centre as it oozes out.
Step by step:
1. Heat oven to 220C/200C fan/gas
2. Halve the pastry, then roll out each half on a lightly floured surface to about the thickness of a 1 coin. In the centre of 1 pastry sheet, spread the jelly into a circle roughly the same size as the cheese. Sit the cheese on top.
3. 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. Use scissors to cut away excess pastry, leaving about a 4cm border around the cheese. Use the prongs of a fork to press the edges this looks pretty and seals the pastry even more. Lift onto a baking tray lined with baking parchment.
4. Brush all over with egg, then add a sesame-seed star, if you like.
5. Bake for 20-25 mins until the pastry is brown, crisp and well risen around the edges if your star is getting too dark, cover with a square of foil after 20 mins. Sit for 5 mins before cutting and catching the cheesy centre as it oozes out.
Nutrition Information:
covered percent of daily need
