Camembert and Hazelnut Parcels with Quick Fruit and Honey Chutney

Serves	Makes 4 parcels for a main meal, or 8 to 10 mini parcels for a starter, appetisers or a light snack
Prep time	20 minutes
Cook time	45 minutes
Total time	1 hours, 5 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Appetizer, Lunch, Main Dish, Snack, Starter
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

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 that works so well with the cheese; the fruit and honey chutney is the final “pièce de résistance” for these flaky cheese pies, which cuts through the richness of the filling.

Ingredients

Parcels

500g block ready-made puff pastry
1 egg, beaten
4 sprigs fresh rosemary
1 x 250g Le Rustique Camembert Cheese, cut into 4 pieces
1 tablespoon olive oil
40g hazelnuts, crushed
2 to 3 shallots, or half a red onion, peeled and finely diced

Fruit and Honey Chutney

120mls runny honey (Acacia honey)
¼ teaspoon salt
½ teaspoon mixed spice
1 onion, peeled and finely diced
1 onion, peeled and finely diced
500g apples and pears, cored and finely diced (no need to peel)
150mls cider apple vinegar

Note

Directions

Step 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.
Step 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 onions are soft and the nuts are toasted. Set to one side.
Step 3	Pre-heat oven to 220C/450F/Gas mark 7 and line a baking sheet with baking paper.
Step 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 shallot/onion mixture between the 4 pastry squares.
Step 5	Place the Camembert cheese 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 springs. Place the parcels on the prepared baking sheet.
Step 6	Brush the beaten egg over the tops of the parcels and bake for between 12 and 15 minutes, until the pastry has risen and the parcels are golden brown.
Step 7	Serve immediately with the fruit and honey chutney, and salad for a light luncheon or supper dish. Also wonderful for picnics and the school or office lunch box.