Camembert Parcel With Rhubarb And Cranberry Coulis

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 180 g frozen puff pastry, thawed
• 250 g camembert cheese (round)
• 520 g rhubarb, tinned
• 6 tablespoons cranberry sauce
• 1 free-range egg
• flour, for dusting

Recipe

• 1 preheat the oven to 220c/gas7. roll out pastry on floured surface until it is 4cm larger than your camembert.
• 2 drain the rhubarb. add the cranberry and make a puree in processor or with fork etc. put a tablespoon full of coulis in the very middle of the pastry & carefully place the camembert on top.
• 3 beat the egg and brush the pastry edges. wrap the camembert in the pastry, taking care to close the edges well.
• 4 place the parcel on a baking sheet with any pastry folds sheet side down. brush the top of the pastry with the remaining egg and make 3 small slits on the top with a kitchen knife (steam vent!).
• 5 bake for 15-20 minutes, until golden and well risen. allow to stand for 10 minutes before quartering and serving. serve with salad of your choice and a spoon of coulis per person.