Any one of these Rootham Chutneys would be excellent in this recipe: -Cranberry Apple Chardonnay Chutney, Caramelized Onion Chutney and Apricot Ginger Date Chutney.

• 1 Brie
• or Camembert, cheese round (4 inches)
• 1/2 pkg (397g) Frozen Puff Pastry, thawed
• 1 Egg, slightly beaten
• 1/3 cup (75ml) Black Pepper Lime Chutney
• or 1/3 cup (75ml) Cranberry Apple Chardonnay Chutney
• or 1/3 cup (75ml) Caramelized Onion Chutney
• or 1/3 cup (75ml) Apricot Ginger Date Chutney

1. Cut brie in half horizontally into 2 rounds; set aside.
2. On lightly floured surface, roll out pastry to 1/8-inch thickness; cut into 12-inch rounds.
3. Place 1 of the cheese rounds in centre.
4. Spread Rootham Black Pepper Lime Chutney, or one of the other Rootham Chutneys, over cheese; top with remaining cheese round.
5. Fold pastry up over cheese, overlapping edge and sealing with some of the egg; brush top with remaining egg. (Make-ahead: Cover and refrigerate for up to 4 hours)
6. Place on rimmed baking sheet; bake in 400F (200C) oven until golden and puffed, 25-30 minutes. Let stand 20 minutes. To serve, cut into wedges with serrated knife.