Mini Camembert Pies (makes 10)

Ingredients

White Wine Onions
  • 1 large onion
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 tablespoons white wine
  • Pinch of salt
  • 1 garlic clove (crushed)
  • 1 teaspoon fresh rosemary (chopped)
Pastry
  • 17.6oz-500g ready puff pastry
Filling
  • 17.6oz-500g camembert cheese (rind and skin removed) cut into 10 chunks
  • White wine onion mix (cooled)

Method

  1. Remove the ready-made pastry from its wrapping allow to get to room temperature. Meanwhile, make the onion mix by chopping the onion finely and place in a small saucepan over a medium/low heat with the olive oi, white wine, butter, rosemary, salt and garlic. Cover with lid and leave to softly cook for 15-20 minute. Keep stirring intermittently to ensure they don't burn. Remove from the heat and set to one side to cool completely
  2. Grease a 12-hole muffin pan and pre-heat oven with an oven tray inside to 428˚f/220˚c regular oven or 392˚f /200˚c fan assisted oven.
  3. Lightly flour the surface and roll the larger amount out and cut out 10 large circles (An upside-down pint glass can make a useful cutter) and roll out each individual circle until it's a bit larger and thinner. Case the muffin holes with it. Leaving enough pastry around the top to help seal the pasty lids later
  4. Fill the pasty cases with a layer of the white wine onion mix and place one chunk of camembert on top. Repeat this for the other 9 pies
  5. Repeat the pastry process with the remaining process but cut with a slightly smaller cutter (a normal sized glass can help if no cutters to hand) and pinch the lids together with the case tops to fully seal the pie.
  6. Pop in the oven for 20/25 minutes. Remove pies from the oven and allow to cool in the tin for 5-10 minutes before removing. Can be eaten hot or cold but best served warm

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