Ingredients
- 4 sheets of filo pastry
- 80g melted butter
- 2 x 200g Cooleeney Camembert
- Thyme, leaves picked
- 500g seedless red grapes
- 200ml red wine
- 1 heaped tbsp redcurrant jelly
- 1 stick cinnamon
- 2 cloves
1 Set the oven to 185 degrees.
2 Take two sheets of filo pastry (one on top of the other) and brush the top lightly with butter.
3 Place the cheese in the centre, sprinkle the thyme over it then bring the filo up and around the cheese and scrunch around the Camembert to seal. The rougher it is, the better it will look.
4 Transfer on to a buttered tray and repeat the process with the other cheese. This can be done ahead of time and kept in the fridge.
5 For the chutney, put the grapes into a pot together with the remaining ingredients. Bring to a simmer and cook for 15-20 minutes until thick and syrupy, then allow to cool and store in the fridge.
6 Bake the cheese for 25 minutes until golden and crunchy. Serve with the chutney either heated or at room temperature.
