Camembert's bloomy rind contains Penicillium candidum—the same mold that creates penicillin, making this pie accidentally medicinal.
Red Onion, Camembert & Prosciutto Pie
Indulge in a mouthwatering pie that brings together the rich creaminess of baked camembert, the sweet tang of red onion chutney, and the savory crunch of thinly sliced prosciutto. Perfect for gatherings or cozy nights in, this delightful dish is sure to impress your guests and elevate any meal. Get ready to savor every gooey, flavorful bite!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 dessert spoons of red onion chutney
🥩Meat & Seafood(1)
- 5 slices of Prosciutto
🥛Dairy & Eggs(1)
- 1 egg beaten
🫙Pantry Staples(1)
- 1 tbsp honey (15 ml)
🍯Sauces & Condiments(1)
- 1 tsp sriracha (5 ml)
📦Other(2)
- 250g baking camembert (8.82 oz)
- A sheet of ready rolled puff pastry
👨🍳 Instructions
- 1
Heat the oven to 190C fan.
- 2
Line a round baking dish.
- 3
Place the ready rolled puff pastry in the dish, trim it and roll over the edge to create a crust.
- 4
Spread the red onion chutney evenly over the bottom of the pastry, then add the prosciutto.
- 5
Unwrap the camembert and carefully roll it out to the size of the bottom of the pie dish.
- 6
Place it on the pastry, making sure you press it down around the crust.
- 7
Mix the honey and sriracha sauce together.
- 8
Drizzle half of it over the camembert.
- 9
Brush the pastry crust with beaten egg.
- 10
Place it in the oven for around 25 minutes or until the pastry crust is golden brown and the camembert has melted.
- 11
Lift out of the baking dish, leave to rest for a few minutes, cut into slices and serve.
💡 Pro Tips
- ✓Blind bake the puff pastry at 200°C for 8-10 minutes before adding toppings to prevent soggy bottom syndrome caused by moisture from the chutney and cheese.technique200°C for 8-10 minutes
- ✓Score the camembert rind in a crosshatch pattern every 1cm before rolling it out - this prevents the rind from contracting and creating air pockets that cause uneven melting.technique1cm intervals
- ✓Warm the honey to 40-45°C before mixing with sriracha to reduce viscosity by 60% and create a more uniform glaze that won't pool in spots.ingredient40-45°C
- ✓Let the assembled pie rest at room temperature for 15 minutes before baking so the camembert softens to 18-20°C, ensuring even melting without oil separation.timing15 minutes to 18-20°C
- ✓Use a perforated pizza stone or place the baking dish directly on the oven's bottom rack for the first 10 minutes to create maximum bottom heat transfer and crisp the pastry base.equipment10 minutes bottom rack
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Camembert's bloomy rind contains Penicillium candidum—the same mold that creates penicillin, making this pie accidentally medicinal.
Red Onion, Camembert & Prosciutto Pie
Indulge in a mouthwatering pie that brings together the rich creaminess of baked camembert, the sweet tang of red onion chutney, and the savory crunch of thinly sliced prosciutto. Perfect for gatherings or cozy nights in, this delightful dish is sure to impress your guests and elevate any meal. Get ready to savor every gooey, flavorful bite!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 dessert spoons of red onion chutney
🥩Meat & Seafood(1)
- 5 slices of Prosciutto
🥛Dairy & Eggs(1)
- 1 egg beaten
🫙Pantry Staples(1)
- 1 tbsp honey (15 ml)
🍯Sauces & Condiments(1)
- 1 tsp sriracha (5 ml)
📦Other(2)
- 250g baking camembert (8.82 oz)
- A sheet of ready rolled puff pastry
👨🍳 Instructions
- 1
Heat the oven to 190C fan.
- 2
Line a round baking dish.
- 3
Place the ready rolled puff pastry in the dish, trim it and roll over the edge to create a crust.
- 4
Spread the red onion chutney evenly over the bottom of the pastry, then add the prosciutto.
- 5
Unwrap the camembert and carefully roll it out to the size of the bottom of the pie dish.
- 6
Place it on the pastry, making sure you press it down around the crust.
- 7
Mix the honey and sriracha sauce together.
- 8
Drizzle half of it over the camembert.
- 9
Brush the pastry crust with beaten egg.
- 10
Place it in the oven for around 25 minutes or until the pastry crust is golden brown and the camembert has melted.
- 11
Lift out of the baking dish, leave to rest for a few minutes, cut into slices and serve.
💡 Pro Tips
- ✓Blind bake the puff pastry at 200°C for 8-10 minutes before adding toppings to prevent soggy bottom syndrome caused by moisture from the chutney and cheese.technique200°C for 8-10 minutes
- ✓Score the camembert rind in a crosshatch pattern every 1cm before rolling it out - this prevents the rind from contracting and creating air pockets that cause uneven melting.technique1cm intervals
- ✓Warm the honey to 40-45°C before mixing with sriracha to reduce viscosity by 60% and create a more uniform glaze that won't pool in spots.ingredient40-45°C
- ✓Let the assembled pie rest at room temperature for 15 minutes before baking so the camembert softens to 18-20°C, ensuring even melting without oil separation.timing15 minutes to 18-20°C
- ✓Use a perforated pizza stone or place the baking dish directly on the oven's bottom rack for the first 10 minutes to create maximum bottom heat transfer and crisp the pastry base.equipment10 minutes bottom rack