Ingredients

Step by step

1. Remove the pastry from the fridge 15 minutes before starting.
2. Lightly flour the worktop and unroll 1 sheet of pastry onto it, dusting the top with a little more flour. Roll out just a little so the pastry is about 2mm thinner and ideally slightly more square than rectangular. Trim the edges to neaten up.
3. Lift the pastry sheet onto a large sheet of baking paper, then spread the chutney over, leaving a 1-2cm border.
4. Roll out, and trim the edges of the second sheet of pastry as before. Gently lift up and place over the top of the chutney, lining it up so the edges match as closely as you can.
5. Unwrap the Camembert and place it in the centre. Cut a cross in the middle of the cheese, through the top rind. At this point, unless preparing ahead, preheat the oven to 200°C, fan 180°C, gas 6, placing a large solid baking sheet in to heat up.
6. Take a sharp knife and cut the pastry in a straight line from the bottom edge of cheese out to the middle of the lower pastry edge. Repeat cutting from the top edge of the cheese to the middle of the upper pastry edge. Repeat twice more at the sides so you have essentially cut the pastry into a cross shape. Now make four more cuts, this time from the cheese out to each corner of the pastry. Your pastry will now be looking a bit like the Union Jack flag! Make a final 8 cuts, each one in the mid-point between your existing cuts. You will end up with 16 segments of pastry of roughly similar sizes.
7. Take a table knife and slide it under one segment, lifting it a little off the paper. Twist it around a few times all along the length, like making a cheese straw. Don’t worry if some of the chutney slides out, just poke it back in as best you can. Lay the twisted segment back down on to the paper, and repeat all the way around so you now have a starburst of pastry with the cheese in the middle.
8. Tuck the rosemary stems in between each twist of pastry, snipping them in half if necessary. Brush the pastry all over with beaten egg then sprinkle with sea salt flakes and pepper.
9. Remove the hot baking sheet from the oven and carefully slide the pastry onto it, on its paper. Bake in the oven for around 25 minutes until the pastry is golden and crisp.
10. To serve, pierce the cheese and cut away a little of the rind to reveal the molten cheese below. Tear off each twist of pastry and dip it into the cheese, or use a spoon to scoop the cheese out onto the pastry if you prefer. If you like, serve with crudités as well, to dip into the cheese.