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Method

1. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper.

2. Unroll the pastry onto a lightly floured work surface. Roll the pastry out to a slightly larger rectangle by about 5mm/¼in along both the length and width.

3. With the longest edge nearest you, spread the onion chutney over the bottom half of the pastry rectangle, leaving a 5mm/¼in border around the bottom and side edges. Fold the top half of the pastry over to make one long, thin rectangle of pastry. Cut the pastry into four equal rectangles.

4. Using a sharp knife, cut the first rectangle from the base up to the fold, stopping about 15mm/¾in from the fold, to create four long pastry ‘fingers’ attached together at the fold. Repeat with the remaining three pastry rectangles.

5. Remove the camembert from its wooden box and discard any wrapping. Put the bottom half of the box in the centre of the lined baking tray. Carefully pick up one of the cut pastry rectangles and place around the wooden box, moulding the folded end of the rectangle around the box. Repeat with the remaining pastry rectangles, overlapping the folded corners very slightly to make a continuous collar of pastry around the box. All of the pastry fingers should be spread out like sun beams.

6. Twist each finger a couple of times. Secure the end of a pastry twist with a fork then brush the beaten egg all over it. Repeat with the remaining twists. Sprinkle with the leaves from 1 thyme sprig, if using, then bake for 10 minutes.

7. Meanwhile, score the top of the camembert with a crisscross pattern and scatter a few thyme leaves, if using, over the top. Remove the pastry from the oven, put the camembert into the box and return to the oven for 15 minutes, or until the cheese is oozy and the pastry puffed and golden. Serve immediately.