Ingredients:

• 2 rolls of puff pastry sheets
• 1 round camembert
• Pesto sauce
• 150-200g of beef mince
• Any pasta sauce (homemade or store brought)
• 1 egg
• Parsley & Sage (can also use sesame seeds)

1. Cut the pastry into two circles and layout one of the pastry sheets under some baking paper.
2. Place the camembert in the centre of the bottom pastry sheet. Beat the egg in a cup or jug and put aside.
3. Fry up the mince and set aside.
4. Avoiding the camembert, spread pesto sauce on the pastry sheet, then add the rest of your toppings. For this one, I added mince and a Dolmio pasta sauce and laid them out in sections ready for cutting.
5. Gently place the top layer of pastry on top of the camembert, making sure the shape of the camembert is clear and there aren’t large air pockets. I then use a fork to push down on the edges of the pastry to stick them together and create a nice design at the end.
6. Use a knife to cut slices around the camembert, making sure not to cut the cheese.
7. Twist the slices to create a wreath-like effect.
8. Brush the top of the pastry with the beaten egg and sprinkle over some parsley and sage.
9. Bake in the oven at 180 degrees for around 15-20 minutes, or until golden brown. Cut the top off of the camembert, serve and enjoy!