Heat the oven to 220 degrees Celsius/200 fan

Slice the potatoes as thinly as possible and place them in a saucepan of cold water.

Bring the potatoes up to the boil, and once at the boil, cook for 2 minutes only. (TIP - potatoes must be thinly sliced for this to work, lengthen the cooking time if they are thicker).

When the two minutes is up, remove from the heat, drain the potatoes and return to the saucepan. Add the creme fraiche, a pinch of nutmeg and salt and pepper to season. Mix with a wooden spoon to ensure potato slices are covered with the creme/nutmeg mixture, then set aside.

Line a rectangular baking tray with greaseproof paper or tin foil. Take one of your ready-rolled puff pastry sheets and place on the baking tray. This will the pie base.

Scoop one third of the potato mixture into the centre of the pie base sheet, leaving at least a 1cm border around the outside.

Place the Camembert directly onto the top of the potatoes. There is no need to remove the rind or to cut the camembert into pieces.

Place the remaining two-thirds of potatoes around the edge of the Camembert, again leaving a 1cm gap around the edge of the sheet. Try to ensure the top of the Camembert is level with the stacks of potatoes you place around it.

Beat your egg, then wash the 1cm border you left earlier on the base sheet with the egg. Do not discard the egg yet.

Place the second ready-rolled puff pastry sheet on top of the first sheet, crimping as you go round. This is important to stop the cheese from escaping during cooking.

Brush the entire top of the pie with the egg wash, score the top with a knife, then place in the oven for 25-30 minutes, until the pastry is golden and puffy. When the pie comes out of the oven, brush again lightly with egg wash and leave to stand for 5 minutes; the heat from the pie will cook the glaze you've just added. Enjoy!