● 300g ready-rolled puff pastry ● 250g Camembert ● 150g apricot jam ● Salt and pepper ● 20g rosemary
Method
● Preheat the oven to 180°C and oil (a spray is fine) and then flour a mini muffin tray.
● Take the puff pastry from the fridge 30 minutes before you want to use it. Cut 3cm squares of pastry and put one in each muffin hole. Use the end of a mini wooden rolling pin to push down the pastry and spread it into the moulds to make cups.
● Fill the pastry with a tsp of Camembert, a third of a teaspoon of jam and some rosemary needles. Season.
● Cook at 200°C for 20-25 minutes until the puff pastry is cooked. Serve.
● You can prepare these in advance and re-warm at 120°C for 25 minutes.
