Fondue is a Swiss condiment of melted cheese served in a communal pot over a portable stove heated with a candle or spirit lamp and eaten by dipping bread into the cheese using long-stemmed forks.

But why go to all that trouble when we can combine the cheese and the bread together. That’s how we came up with this delicious fondue pie.

What you’ll need:

  • 1 sheet puff pastry, thawed
  •  2 tablespoons quince paste
  •  250g round of camembert
  •  1 egg
  •  1 tablespoon milk

How to make it:

  • Preheat the oven to 220C/200C fan forced and line a baking tray with baking paper. Place a sheet of thawed frozen puff pastry on a work surface and spread with quince paste.
  • Place round of camembert in the middle and fold the pastry over to cover. Place the parcel, seam-side down, on the prepared tray. Lightly whisk egg and milk in a bowl and brush over the pastry.
  • Decorate the top with pastry leaves, if desired, then bake for 15-20 minutes or until pastry is golden.