Recipe: How to make a hearty baked camembert and potato pie at home

Preparing a hearty meal or dish for a group of friends or family can almost be as satisfying as actually eating the food itself. Spending time making special meals for your family or guests and eventually presenting them with a masterpiece is enough to make anyone feel confident in the kitchen. With this five-ingredient delight and simple to follow recipe from Instagram sensation Cooks by Charlotte, you don’t even need to possess the cooking skills of a top chef to amaze, so grab your apron and read on to discover how to make this hearty Camembert pie that is sure to impress.


750g of potatoes, peeled and sliced to a medium thickness (I use King Edwards for this dish)
2 sheets of puff pastry, (I use Jus-Rol ready rolled pastry sheets to save time)
100ml of creme fraiche
1 whole round of Camembert, normally 250g
1 egg, beaten

Serves 9


Preheat the oven to 200c.

Add the potatoes to a large pan of salted water and boil.

Meanwhile, lay out a sheet of puff pastry and cut to a 28cm wide circle. Put this onto a large piece of baking parchment on a large baking tray.

Once the potatoes are cooked, drain, and cut into cubes and place in a bowl, add the creme fraiche and season.

Arrange a third of the potato mix in the centre of your pastry and sit your Camembert on top. Pile the rest of the potato mix on top of the cheese and around the sides making sure you leave a 1cm border at the edge of the pastry. Brush the edges of the pastry with the beaten egg.

Roll out the other sheet of pastry and cut to a 30cm wide circle, drape this over the base and seal the sides well, crimping as you go round – a tight seal is important to stop the cheese escaping. Score the top and bake for 25 mins or until golden brown.

Serve with your choice of salad.

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