Jam- and camambert-filled pastry

Ingredients

• 300 g Pastry sheets, frozen
• 250 g Camembert
• 150 ml Homemade jam of your choice (apple,strawberry,cranberry), I prefer figs
• 1 pcs Egg

Method

1. Preheat the oven to 200°C and then dust the surface you are working on with a quick shake of flour and place one sheet of puff pastry on top. Roll out into 0.5cm thick.
2. By cutting, knead and roll again if needed, cut 12 circle shapes from the pastry, approximately 8cm wide.
3. Beat the egg and brush it liberally onto your pastry, leaving 0.5cm bare at sides. Don’t throw the egg wash away - you’ll need it a bit later.
4. Cut your cheese into twelve bite-sized chunks.
5. Place about half a teaspoon of jam in the middle of your egg-washed circles of pastry and then place a chunk of the cheese on top of that.
6. Carefully fold the circles in half, keeping the filling inside, pushing the edges together.
7. Place your semi-circles on a baking tray lined with parchment paper. Use the rest of the egg wash to wash them and if you want, sprinkle them with some seeds to give them some character.
8. Bake until golden brown and delicious – about twenty minutes, and then bite into the most amazing melted cheesy bit of gooey goodness. Enjoy!