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Recipe for :

Camembert Parcels with Redcurrants

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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 . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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