Food fans have been going wild for an indulgent cheese-stuffed pastry pumpkin, which they say looks ‘divine’. Amy Sheppard, author of ‘HOB’ and ‘The Savvy Shopper’s Cookbook’ shared the recipe for the pastry pumpkin on social media, describing it as the ‘perfect’ recipe for a Sunday afternoon if you’re ‘feeling crafty’.
In a video from earlier this month, Amy used a handful of ingredients to create the savoury delight, using pre-rolled pastry, a camembert wheel, prosciutto ham, chutney, egg and rosemary. Amy said: “Making this is one of my absolute favourite Halloween traditions. Gooey melted camembert, topped with chutney, wrapped in ham and covered in golden, flaky pastry – This is SUCH a treat!
“This is one of those really fun bakes, something to do on a Sunday afternoon when you’re feeling a little bit crafty. Have this as part of a cosy picky tea; you can dip crackers or vegetables in it. Or have it as a really lovely weekend lunch.”
Amy’s video has been viewed over a massive 440,500 times already, racking up 14,800 likes and 222 comments. Jodi Simmonds commented: “Is this for 1 person.. cuz I’ll eat this alone!”
Gee said, “Oh My that looks divine,” while Georgie K wrote, “Oh my goodness…I have arrived in heaven with this.”
Olivia Nilsson replied: “Me watching this whilst pregnant > I want it so bad.”
Daughter Of The Bottle said: “This looks delicious. I’m going to give it a go. Must get some string.” Storm Vukmirovic wrote: “It’s not even funny how much I’m craving this without even tasting it.”
So if you’re looking for a comforting recipe for autumn and Halloween season, you’ll only need a handful of ingredients to recreate Amy’s recipe. This is what you’ll need.
Baked Camembert, Prosciutto & Chutney Pumpkin
Ingredients
- 250g Camembert
- 5-6 Prosciutto slices
- 1 sheet of ready-rolled puff pastry
- 2 heaped dessert spoons of your choice of chutney
- Egg, beaten
- Sprig of rosemary
Method
Preheat the oven to 190℃ fan. Cut the camembert in half through widthways, leaving you with two disks.
Place and spread a dessert spoon of chutney over the inside of the cheese, before closing the two halves together to sandwich in the filling.
Lay three slices of the prosciutto over one side of the camembert, slightly overlapping to enclose it. Press it into the cheese so it tucks neatly underneath.
Turn the camembert over and lay the other two or three slices over the gap. Press it down over the edges, so that you have a neat circle of camembert enclosed in the prosciutto.
Roll out your sheet of puff pastry. Spoon a heaped dessert spoon of chutney on the top of the camembert.
Place the camembert chutney-side down onto the pastry. Cut the largest circle the puff pastry will allow, using a knife or pizza cutter or knife.
Fold up the sides of the pastry, folding and pressing it down onto the cheese wheel. Cut off any excess until the camembert is neatly covered in pastry.
Turn it over, neat side up. Get a long piece of string, placing the cheese on top of the centre of the string, so it runs horizontally across the middle.
Tie the string, gently pulling in the sides, making sure not to cut into the pastry so it doesn’t leak.
When the knot is in the centre of the pastry, twist it so the string is now vertical (you have a string cross like a parcel) Turn it over, repeat the knot and twist again at a different angle to create wedges – you need to do this four times, so you have eight triangles.
Brush the pastry with beaten egg and place on a lined baking tray. Bake in the oven for 25 to 30 minutes or until golden brown.
Remove from the oven and carefully cut and remove the string when baked, and finish by inserting a sprig of rosemary into the centre. Serve and enjoy!