Pastry Pumpkins
Pastry Pumpkins are a delightful appetizer made with creamy camembert, prosciutto, and puff pastry, filled with tangy relish and aromatic rosemary. Baked to golden perfection, these cheese-filled 'pumpkins' are the perfect treat for festive gatherings.
Recipe - Tralee - Garvey
Pastry Pumpkins
Prep Time10 Minutes
Servings2
Cook Time60 Minutes
Ingredients
2 wheels of Cooleeney cheese
4 slices of prosciutto
2 heaped tbsps SuperValu Signature Tastes Tomato Relish
2 heaped tbsps SuperValu Signature Tastes Caramelised Onion Chutney
A sprig of rosemary, finely chopped
2 sheets of ready rolled puff pastry
1 egg, beaten
A few spring basil
Directions
- Preheat the oven to 210°C / 190°C fan.
- Cut the camembert/Cooleeney in half widthways. Spread a spoonful of relish over the inside of the cheese, then press the two halves together.
- Lay a slice of prosciutto over the cheese wheel, then tuck underneath. Place a second slice of prosciutto in the opposite direction and tuck underneath again so the whole cheese is covered in prosciutto. Add another spoon of relish on top of the cheese and sprinkle over the chopped rosemary.
- Place your sheet of puff pastry on a floured work surface and trim it into a square. Place the camembert, relish side down, onto the pastry.
- Fold up the sides of the pastry, pressing it down onto the cheese. Trim any excess pastry to avoid having too much at the bottom. Turn the cheese over so the flat side is facing up.
- Get a long length of string and place the cheese on top of the center of the string, so it runs horizontally across the middle.
- Tie the string at the top of the pastry, then bring the string back down in the opposite direction, dissecting the wheel into quarters. Repeat this process to create 8 ‘wedges’.
- Brush the pastry ‘pumpkins’ with beaten egg, sprinkle with a bit of salt, and place on a lined baking tray. Bake in the oven for 25-30 minutes or until golden brown.
- Carefully remove the string and serve, placing a basil leaf or two in the center of each pumpkin to make a ‘stalk’.
10 minutes
Prep Time
60 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Cooleeney Tipperary Brie (150 g)
€3.00€20.00/kg
SuperValu Signature Tastes Prosciutto Di Parma Ham (100 g)
€2.85€28.50/kg
SuperValu Signature Tastes Tomato Country Relish (300 g)
2 for €3
€1.99€6.63/kg
SuperValu Signature Tastes Caramelised Red Onion Relish (300 g)
2 for €3
€1.99€6.63/kg
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
Jus Rol Puff Pastry Sheets 2 Pack (320 g)
€4.25€6.64/kg
SuperValu Free Range Medium Eggs (6 Piece)
€1.95€0.33 each
SuperValu Fresh Basil (20 g)
€1.19€59.50/kg
Directions
- Preheat the oven to 210°C / 190°C fan.
- Cut the camembert/Cooleeney in half widthways. Spread a spoonful of relish over the inside of the cheese, then press the two halves together.
- Lay a slice of prosciutto over the cheese wheel, then tuck underneath. Place a second slice of prosciutto in the opposite direction and tuck underneath again so the whole cheese is covered in prosciutto. Add another spoon of relish on top of the cheese and sprinkle over the chopped rosemary.
- Place your sheet of puff pastry on a floured work surface and trim it into a square. Place the camembert, relish side down, onto the pastry.
- Fold up the sides of the pastry, pressing it down onto the cheese. Trim any excess pastry to avoid having too much at the bottom. Turn the cheese over so the flat side is facing up.
- Get a long length of string and place the cheese on top of the center of the string, so it runs horizontally across the middle.
- Tie the string at the top of the pastry, then bring the string back down in the opposite direction, dissecting the wheel into quarters. Repeat this process to create 8 ‘wedges’.
- Brush the pastry ‘pumpkins’ with beaten egg, sprinkle with a bit of salt, and place on a lined baking tray. Bake in the oven for 25-30 minutes or until golden brown.
- Carefully remove the string and serve, placing a basil leaf or two in the center of each pumpkin to make a ‘stalk’.