Chef tutor Dominic Hirst from The Cooking School at Dean Clough shares this week’s recipe for baked camembert pie. Find out more about the Cooking School and the courses it offers from

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If you don’t like cheese then turn away - if you do you’ll be in heaven. Here is a recipe for an oozing and delicious Camembert Pie, teaming with a tart quince jelly. You can make your own puff pastry, but pre-made pastry works well. Serves 4.


400g puff pastry

plain flour, for dusting

4 tbsp quince jelly

300g whole camembert, brie or other similar whole cheese

egg wash

sesame seeds


- baking sheet

- pastry brush

- rolling pin

- sharp knife

- chopping board

How to make it

1. Heat the oven to 220C / 200C fan / gas 7. Halve the pastry, then roll out each half on a lightly floured surface. In the centre of one pastry sheet, spread the jelly into a circle roughly the same size as the cheese. Sit the cheese on top.

2. Brush the pastry around the cheese with egg wash. Lift the second sheet of pastry on top and gently press over the cheese, squeezing out the air as you go, then seal it all the way around – press down with your fingers over all the excess pastry to seal really well.

3. Trim away excess pastry, leaving about a 4cm border around the cheese. Use the prongs of a fork to press the edges. Lift onto a baking tray lined with baking parchment. brush all over with egg wash, then sprinkle with sesame seeds.

4. Bake for 20-25 mins until the pastry is brown, crisp and well risen around the edges. Allow to rest for 5 mins before cutting and catching the cheesy centre as it oozes out.

Allergy Aware

This recipe contains

Gluten (plain flour, possibly pastry and jelly)

Egg (egg wash)

Dairy (cheese, pastry and jelly)

Lactose (cheese)

Seasame (seasame seeds)