Mini Camembert Pies© (makes 12)


White Wine Onions
  • 2 large Onions (finely diced)
  • 2 tablespoons Olive Oil
  • 2 tablespoons Unsalted Butter
  • 10 tablespoons White Wine
  • Pinch of Salt
  • 1 tablespoons Minced Garlic
  • 1 teaspoon Dried Thyme
  • 17.6oz-500g Ready Rolled Puff Pastry
  • 26.4oz-750g Camembert Cheese
  • White Wine Onion Mix
Egg Wash
  • 1 large free-range Egg
  • 1 tablespoon Milk


  1. Remove the ready-made pastry from its wrapping allow to get to room temperature.
  2. Meanwhile, make the onion mix by placing the onion in a small saucepan over a medium/low heat with the olive oil, white wine, butter, thyme and salt. Cover with lid and leave to softly cook for 10 minute. Keep stirring intermittently to ensure they don't burn
  3. Add the minced garlic to the onions and combine. Place the lid on top and cook for a final 10 minutes (remember to stir at intervals). Remove from the heat and set to one side to cool completely
  4. Grease a loose bottomed 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
  5. Split the pastry into 70/30ish ratio and set the smaller portion to one side
  6. Lightly flour the surface and roll the larger amount out of pastry and cut out 12 large circles (An upside-down pint glass can make a useful cutter if you don't have any cutters). Roll out each individual circle until it's a bit larger and thinner. Case the muffin holes with it, leaving enough pastry around the edges to help seal the pasty lids later
  7. Cut the camembert so you have 12 equal sized pieces (you may have a little left over- if you're lucky!)
  8. 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 11 pies
  9. Repeat the pastry process with the remaining pastry but cut with a 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
  10. Whisk the egg and milk together and using a pastry brush, coat the surface of each pie. You can also use any excess pastry to make a little decoration for the pie tops at this point if you choose (brush with egg wash also)
  11. Pop in the oven for 25 minutes
  12. Remove pies from the oven and allow to cool in the tin for 10 minutes before removing. Can be eaten hot or cold but best served warm. Perfect party snack!

Image Gallery