Camembert and Hazelnut Parcels with Fruit and Honey Chutney

Course: Lunch or light main Skill level: easy Makes: 4

1 tbs olive oil

40 g (1½ oz) hazelnuts, crushed

2 to 3 shallots, or ½ red onion, peeled and diced finely

1 x 500 g block ready-made puff pastry

A little flour for dusting

1 x 250 g Le Rustique Camembert, cut into 4 pieces

4 sprigs fresh rosemary 1 egg, beaten

For the Fruit and Honey Chutney:

500 g (1 lb 2 oz) apples and pears, cored and diced finely (no need to peel) 1 onion, peeled and diced finely

50 g (1¾ oz) sultanas

½ tsp mixed spice

¼ tsp salt

120 ml (4 fl oz) runny honey (Acacia honey)

150 ml (¼ pt) cider apple vinegar.

To Serve: salad.

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.

Heat the olive oil in a frying-pan and add the crushed hazelnuts and the shallots or onion. Fry them over a medium heat until the shallots or onion are soft and the nuts are toasted. Set to one side.

Pre-heat the oven to 220 deg. C., 450 deg. F., Gas Mark 7 and line a baking sheet with baking paper.

Cut the pastry block into 4 and place the pieces on a floured work surface. Roll each piece out into a square, about 15 x 15 cm

(6 x 6 in). Divide the hazelnut and shallots/onion mixture between the 4 pastry squares.

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 to the prepared baking sheet.

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.

Serve immediately with the fruit and honey chutney and salad for a light luncheon or supper dish.