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Ingredients

1 pc camembert round
8 pc filo pastry sheets
sq redcurrants
sq blackcurrants
sq melted butter

Method

• Cut the camembert round into two, horizontally, so you have two rounds

• Lay a sheet of filo pastry on the workbench and brush lightly with melted butter

• Lay another sheet on top and repeat using four sheets (do not brush the last sheet with butter)

• Place a camembert round in the middle and top with fresh redcurrants

• Very lightly brush the pastry with water and bring up the edges of the pastry and pinch together just above the centre of the camembert to make a parcel

• Repeat with the other sheets and half of the camembert

• The outside may be brushed with butter if wished

• Bake at 200°C until the pastry is a golden brown (approx. 10 minutes) or deep fry if preferred

• Remove and serve with a sprig of red and black currants on the side of the plate

• A good tangy fruit sauce, coulis or purée would go very well with this dish

Chef's Note:

Replace the camembert with brie, feta or your favourite blue cheese

Replace the redcurrants with cranberries, fresh or tinned.

Enjoy and bon appetit . . . . .