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Le Rustique Camembert and Hazelnut Parcels with Quick Fruit and Honey Chutney

Using ready-made puff pastry means that these delicious Le Rustique Camembert and Hazelnut Parcels are perfect for an easy mid-week family supper, or for a lazy Saturday lunch. Shallots and hazelnuts are gently fried in a little olive oil for a tasty twist to compliment the Camembert; the fruit and honey chutney is the final “pièce de résistance” for these flaky cheese pies, which cuts through the richness of the filling.
Course Main Course
Cuisine French
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 parcels

Ingredients

Fruit and Honey Chutney

  • 500 g apples and pears cored and finely diced
  • 1 onion peeled and finely diced
  • 50 g sultanas
  • 1/2 tsp mixed spice
  • 1/4 tsp salt
  • 120 ml runny honey Acacia
  • 150 ml cider vinegar

Parcels

  • 1 tbsp olive oil
  • 40 g hazelnuts crushed
  • 2-3 shallots peeled and finely diced
  • 500 g block ready-made puff pastry
  • 250 g Le Rustique Camembert cut into 4 pieces
  • 4 sprigs fresh rosemary
  • 1 egg beaten

Instructions

  1. To make the chutney: place all the ingredients into a large saucepan and simmer over a medium to low heat for about 30 to 45 minutes, until the fruit is cooked and there is no liquid left – stirring all the time. Set to one side to cool and thicken once cooked.
  2. Heat the olive oil in a frying pan and add the crushed hazelnuts and the shallots/onion; fry them over a medium heat until the shallots/onion are soft and the nuts are toasted. Set to one side.
  3. Pre-heat oven to 220C/450F/Gas mark 7 and line a baking sheet with baking paper.
  4. Cut the pastry block into 4 and place them on a floured work surface, roll each piece out into a square, about 15cm x 15cm. Divide the hazelnut and shallots/onion mixture between the 4 pastry squares.
  5. Cut Le Rustique Camembert into thick slices and place on top of the mixture and then bring the corners up to the middle of the parcel, securing the pastry in the middle with the fresh rosemary sprigs. Place the parcels on the prepared baking sheet.
  6. Brush the beaten egg over the tops of the parcels and bake for 12 to 15 minutes, until the pastry has risen and the parcels are golden brown.
  7. Serve immediately with the fruit and honey chutney, and salad for a light luncheon or supper dish.