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. ---------------------------------------------------------------------------
Nutrition
Ingredients
