Baked Camembert in Puff Pastry with Broccoli and Sage Butter

Name: Baked Camembert in Puff Pastry with Broccoli and Sage Butter
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 whole camembert; 1 sheet ready rolled all-butter puff pastry; 2 tbsp cranberry sauce or redcurrant jelly; 1 beaten egg; 1 head broccoli; butter; a few fresh sage leave, rolled and finely shredded; 1 handful pine nuts, dry roasted

Joanne @JoanneinBath

Bath, UK

This is a great way to quickly create an impressive dish that is so easy it's barely cooking really. I would recommend using ready rolled puff pastry, because making it really is over-complicated and time consuming, but you must make sure it's all-butter. You can make this at any time of the year, but to give it a Christmas flavour I added some cranberry sauce. Serve with a salad as an appetizer for four or with some green vegetables like broccoli for a main course for two.

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Ingredients

30 mins

2 servings

1whole camembert
1 sheetready rolled all-butter puff pastry
2 tbspcranberry sauce or redcurrant jelly
1beaten egg
1 headbroccoli
butter
a fewfresh sage leave, rolled and finely shredded
1 handfulpine nuts, dry roasted

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Steps

30 mins

1

Take the camembert out of its wooden box and remove the paper, check to see if there is a sticker you need to remove from the bottom of the cheese too.
2

Check that the pastry sheet is large enough to enclose the cheese, and if it is cut it in half equally. Preheat the oven to 190°C/Gas 5.
3

Spoon some cranberry sauce on to one half of the pastry and then place the cheese on top. Brush the edges with beaten egg.
4

Put the other half of pastry over the top of the cheese and use a fork to press the sides together. Then use your fingers to create an edge, pushing the pieces of pastry tightly together so there are no gaps for the sauce or cheese to ooze out.
5

Brush beaten egg all over the camembert pie, this gives a lovely golden finish. You can also use milk if you don't want to waste an egg!
6

Place the camembert in the oven and bake for about 20–30 minutes until it is puffed up and golden. Allow to stand for 5 to 6 minutes so that the cheese firms up a little.
7

Quickly steam the broccoli in a little water, drain. Melt the butter in the pan, saute the sage leaves then toss in the broccoli and the pine nuts.
8

Cut the pie in half and quickly move each piece to a warmed plate, add the broccoli and serve with extra cranberry sauce, if you wish.

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Cooksnaps

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Joanne @JoanneinBath

on December 20, 2015 22:28

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.