Camembert Pastry Parcels

• camembert cheese, chilled and cut into 1 inch cubes
• 1 cheese pastry
• 2 -3 tablespoons good quality gooseberry preserves
• 1 egg, beaten
• 100 g plain flour
• 50 g butter
• 15 g parmesan cheese or 15 g romano cheese, grated
• 1 pinch cayenne pepper
• 1 pinch dry mustard
• 1 egg, beaten
• cold water

1. Rub the butter into the flour.
2. Add the grated cheese, Cayenne pepper, and mustard.
3. Bind to a firm dough with some of the beaten egg and a little cold water.
4. Knead gently.
5. TIP: This pastry can be made the day before.
6. It can also be frozen.
7. Roll the pastry out thinly- But not TOOOOOO thin!
8. Cut the pastry into 3" squares.
9. Put a little Gooseberry Reserve in the centre of each square and top with a 1" cube of Camembert.
10. Brush the edges of the pastry with beaten egg.
11. Bring the edges of the pastry together on top to form a parcel (rather like a sack!
12. ), pinching the'neck' together, form a seal and snip off any excess pastry with scissors.
13. Brush each Camembert Parcel with beaten egg and place on lightly greased baking tray.
14. Bake at 200'C (400'F, Gas Mark 6) for 10-15 minutes, until the pastry is golden brown and serve straight away!
15. NOTE: It is very important to ensure the parcels are SEALED to avoid any Camembert Cheese leaking out!
16. ENJOY!

camembert cheese, pastry, gooseberry preserves, egg, flour, butter, parmesan cheese, cayenne pepper, mustard, egg, cold water

Taken from www.food.com/recipe/camembert-pastry-parcels-21048 (may not work)