Camembert pithivier with spiced grape compote

1.Preheat oven to 210°C and make grape compote (see below).

2.On a floured bench, roll one-third of the pastry into a 20cm circle and transfer to a greased baking tray. Roll the remaining pastry into a 26cm circle and set aside.

3.Spoon a third of the grape compote onto the first pastry disc; place camembert on top. Brush exposed pastry edge lightly with water, spoon another third of compote over cheese; place second piece of pastry over the top. Press around base; trim off excess. Cut a small hole in the top. Use a knife to score a decorative border around the base and score incisions into the dome in a swirl pattern.

4.Brush with beaten egg and bake for 25 minutes or until golden and crisp.

5.Rest for 5 minutes before serving with the remaining grape compote on the side. Serve with crusty bread or crackers.

6.Place grapes, plum sauce and sugar in a saucepan, and simmer for 10 minutes, mashing the grapes with a fork to break them up. Set aside to cool.