Filo Cheese & Chutney Pie
500g filo pastry sheets
400g camembert cheese
100g cooked chestnuts
4 figs, sliced open with a cross
2 sprigs of rosemary
50g butter, melted
Pinch of sea salt
Preheat your oven to 180˚C. Lay your filo sheets into a greased pie dish or skillet and brush each alternating layer with butter. Overlap the filo pastry around the edges so that it forms a petal edged pie case.
Fill the pie case with segments of cheese, cooked chestnuts, sliced figs and a few generous dollops of chutney. Then add sprigs of rosemary and bake in the oven for 15-20 minutes until the pastry is golden and the cheese is bubbling and melted.
Season with a pinch of sea salt flakes and serve warm with a crunchy bitter salad. This cheesy filo pie is also fantastic with crusty bread to dunk into the cheese and chutney.