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Tuesday, 3 May 2011

Herbed Camembert Parcels

Cheese is a big thing in this household, the stinkier the better and Camembert served molten in the oven and served with bread, celery, chutney or relish is a regular event.  But ever looking to increase my repertoire I came across this recipe.  I have had something similar to this before at a restaurant in the Lake District but hadn't located a recipe, that is until now.

Serves 4

4 sheets filo pastry
melted butter
1 x 220g/7oz whol Camembert cheese
1 teaspoon finely chopped basil
1/2 teaspoon paprika
1 egg beaten

Preheat the oven to 200 degrees C/400 degrees F.
Brush each pastry sheet with melted butter and fold in half lengthwise.  Cut the cheese into 4 wedges.  Place one wedge on the end of each strip of pastry.  Sprinkle the basil and paprika over each cheese wedge, then fold a corner of pastry over to enclose the cheeses into a triangle shape, continue folding until the strip is used up, sealing the final edge with beaten egg.

Brush the tops of the parcels with egg.  Place on a greased baking tray and bake for about 15 minutes or until browned.  Serve with slices of tomato and basil leaves to decorate. 

Enjoy

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