3. Baked Camembert with Celery and Walnut Oil Dressing
The rich combination of soft cheese, walnuts, and celery wrapped in pastry is a flavor explosion. This recipe is an ideal starter before Christmas lunch and tastes fantastic with leftovers on boxing day.
INGREDIENTS
1-whole camembert wheel.
1-large packet organic spinach.
20-oz. Ready-to-roll puff pastry.
Almond flour, for dusting.
3-free range egg yolks mixed with a teaspoon of double cream for the egg wash.
5-oz. Chopped walnuts.
4-sticks celery, peeled and chopped.
½-bunch chopped chives.
4-tablespoons organic apple cider vinegar.
4-tablespoons walnut oil.
3-tablespoons raw honey.
METHOD
Remove the cheese from packaging and prepare 10-spinach leaves by cutting out the stems. Dry the spinach with kitchen roll and wrap the cheese tightly in the leaves before setting aside.
Cut the pastry roll in half. Dust the work surface with almond flour and roll into 2-circles about 6-inches in diameter. Roll out the circles into the ½-inch thickness and place them on top of each other. Place the cheese wraps into the center of the pastry and coat around the spinach with the egg wash.
Place the second pastry roll-out on top of the cheese wraps and press out each spinach wrap. Trim the individual spinach wraps out of the pastry and egg wash each of them. Cover a baking tray with wax paper and position the pastry wraps while the oven warms to 375F.
Place the tray in the oven for 15-minutes until golden brown. Remove from the oven and let the wraps rest for 30-minutes garnish with chopped walnuts before serving.