Le Rustique Camembert and Hazelnut Parcels with Quick Fruit and Honey Chutney

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Le Rustique Camembert and Hazelnut Parcels with Quick Fruit and Honey Chutney

These Le Rustique Camembert and Hazelnut Parcels are perfect for an easy mid-week family dinner, or for a lazy Saturday lunch
Course Main Dish
Cuisine French
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings 4 Parcels


  • 500 g Apples and Pears cored and finely diced
  • 1 Onion peeled and finely diced
  • 50 g Sultanas
  • 1/2 tsp Mixed Spice
  • 1/4 tsp Salt
  • 120 ml Runny Honey
  • 150 ml Cider Apple Vinegar
  • 1 tbsp olive oil
  • 40 g Hazelnuts crushed
  • 1/2 Red Onion peeled and finely diced
  • 500 g Ready-Made Puff Pastry
  • 250 g Le Rustique Camembert cut into 4 pieces
  • 4 sprigs Fresh Rosemary
  • 1 Egg beaten


  • To make the chutney: place all the ingredients into a large saucepan and simmer over a medium to low heat for about 30 to 45 minutes. There should be no liquid left
  • Heat the olive oil in a frying pan and add the crushed hazelnuts and the onion. Fry them over a medium heat until the onion is soft and the nuts are toasted
  • Pre-heat the oven to 220C/450F/Gas mark 7 and line a baking sheet with baking paper
  • Cut the pastry block into 4 and place on a floured surface. Roll each piece out into a square, about 15cm x 15cm. Divide the hazelnut and onion mixture between the 4 pastry squares
  • Cut the Camembert into thick slices and put on top of the mixture bringing the corners up to the middle of the parcel. Secure the pastry in the middle with the fresh rosemary sprigs and pop the parcels on the prepared baking sheet
  • Brush the beaten egg over the tops of the parcels and bake for 12 to 15 minutes, until the pastry has risen and the parcels are golden brown

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