200g/7oz puff pastry
275g/10oz Camembert or Brie
1 egg, beaten
freshly ground black pepper
• Preheat the oven to 230°C/450°F/Gas mark 8.
• Roll out half of the pastry into a 20cm/8in round. Put the cheese in the
centre, and sprinkle with black pepper.
• Roll out the remaining dough, cover the cheese and seal the edges to
make a parcel. Brush the surface with the egg. Jake a hole for the steam
to escape by cutting a short slit in the pastry with a sharp knife.
• Put on a baking tray lined with baking parchment, and bake in the oven
for 15–20 minutes until the pastry is puffed and golden. Serve hot.