Pie! by Genevieve Taylor

Author:Genevieve Taylor
Language: eng
Format: epub
Publisher: Bloomsbury Publishing
Published: 2014-09-20T04:00:00+00:00

Camembert and Herb Filo Parcel for Two

Whilst perhaps not the ideal pie for a first date, this I think, is a perfectly luxurious thing to feed your loved one. Oozing cheese surrounded by crisp buttery pastry, this is definitely a pie to share and get stuck into together, rather than try and portion it out onto plates.

Serves 2 | Takes 20 minutes to make, 25 minutes to cook

½ pack (125g) filo pastry (5 sheets)

1 banana shallot, very finely chopped

2 tbsp chopped fresh mixed herbs (thyme, oregano, marjoram and tarragon are all lovely)

1 whole Camembert cheese (about 250g), unwrapped (or removed from its box)

1 clove garlic, peeled and sliced

25–50g butter, melted

salt and freshly ground black pepper

sourdough bread, to serve

Preheat the oven to 200°C/180°C fan/gas 6.

Unroll the filo pastry sheets and lay them on a clean dry work surface (keeping them as a stack). Scatter half of the shallot and half of the herbs in a little pile in the centre. Place the whole Camembert cheese on top, pierce a few slits in the surface and then poke the slices of garlic down inside the cheese. Scatter over the rest of the shallot and herbs, then season with a little salt and freshly ground black pepper.

Brush a little melted butter over the uppermost sheet of filo around the cheese and then bring up the 4 corners of the pastry to meet in the centre of the cheese, scrunching it together as you go. Brush a little more melted butter on the next sheet down, and bring up the 4 corners as before, scrunching it again. Repeat with all the remaining sheets of filo, enclosing the cheese completely, then brush a little more melted butter all over the outside layer, taking care not to damage the top, which should be elaborately ruffled and quite tall by now. Carefully lift the pie into a baking dish.

Bake in the oven for around 25 minutes or until the pastry is deep golden and crisp. Serve hot, in the baking dish. Serve split open with crisp toasted sourdough (see below) to dunk into the hot molten cheese. A bowl of crisp green salad to eat afterwards will be a pleasing contrast to the richness of the cheese.

To make the crisp toasted sourdough, cut thin slices from a slightly stale loaf of sourdough, rub them all over with a bruised clove of garlic and drizzle over a little olive oil. Arrange on a baking sheet and bake alongside the Camembert pie. It’ll take around 15 minutes to crisp up, so put it in the oven 10 minutes or so after the pie.

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