7 hours Ago By Ellen Jenne
A recipe developer has wowed food fans with a cheese Easter egg pie which will leave your mouth watering. Amy Sheppard explained she’d rather have cheese over chocolate any day of the week, so created an egg-shaped pie wrapped in flaky pastry for anyone with a savoury tooth. In a recent TikTok video, Amy demonstrated how she transformed a humble camembert wheel into an Easter egg pie, packed with cheesy goodness.
She paired the cheese with some strips of salty serrano ham and sweet chilli sauce. She said: “I would choose cheese over chocolate every day of the week..
.so I decided to make a really gooey, really cheesy Easter egg. “This camembert is squashed a little bit so that it's egg shaped and covered in serrano ham.
I topped it with sweet chilli sauce and wrapped it in puff pastry...
and then I did the exactly the same with some Baby Bell. “I love the fact that the sun has come out, but I'm most excited that 'Picky tea' is back on the menu and this would make the perfect oozy Easter centrepiece.” Amy’s video has already been viewed over 386,600 times, receiving 16,500 likes and 189 comments.
Many foodies praised Amy for her innovative and “divine” recipe . Boyblue said: “Takes cheese to a new level.” Samantha commented: “Can I have the cheese egg for a starter as this looks lush, and then the chocolate egg for pudding.
” Another wrote, “This is genius,” while Jonesy said, “I’ll take 100 please Amy.” Jo replied: “Why have I only just found you, cheese all day long, oh my why have I never thought of this ha ha.” So if you’re looking for a cheese-centric dish to serve up for your Easter weekend feast, this is what you’ll need to recreate it.
Ingredients 1 sheet ready rolled puff pastry 250g baking camembert 5 slices of serrano ham or Prosciutto 4-5 tbsp Sweet Chilli Sauce 1 egg, beaten Method Remove the puff pastry from the fridge 20 minutes before you need it. Heat the oven to 180C. Stand the camembert on its side and gently press it down into an egg shape.
Wrap the ham around the camembert egg, pressing it into the cheese until it's covered tightly on both sides. Spread a circle of chutney roughly the size of the camembert in the middle of the pastry and lay the wrapped cambert down on top. Cut a large circle around the cambert large enough to wrap it up.
Fold the edges of the pastry into the middle of the cheese and work your way around the outside, pressing the pastry in until the cheese is covered. Turn the cheese over and gently press the pastry into it, until you have a neat, egg shaped pie. Cut out thin strips from the offcuts of pastry and lay them diagonally over the top of the egg.
Decorate with a couple of pastry stars Brush with beaten egg. Bake in the oven for 25 minutes until puffed up and golden brown. Serve and cut into the pie when it's still hot.
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