Vegan Camembert and red onion twists are really easy to make. They're a great Friday night picky meal or perfect for plating up ahead of mains when you've got friends around for a catch up. Then, you can easily reheat them the next day for quick lunch - especially if you're feeling a little worse for wear!
Essentially, it's your favourite plant-based cheese and delicious chutney, with some herbs and seasoning, spread evenly across a roll of puff pastry and twisted into strips.
They take around 25 minutes to bake, aren't too fiddly d but you can cover and chill and bake for another 5 minutes to re-heat
Heat the oven to 180c
Roll out your puff pastry and add to a large baking tray lined with paper.
Evenly spread over the red onion chutney, before adding very small pieces of chopped olives, Shamembert and the fresh thyme. Season with salt and pepper.
Cut your pastry into thin, vertical strips and then cut in half the other way. Top tip: make sure these strips are quite thin (we made ours a little too thick!) and that isn’t any large chunks of topping that will likely fall out when you twist them (again, we learnt the hard way!).
Next twist each straw on each side, trying to keep all the filling tucked in and attached to the pastry. This might get a little messy (especially if you overfilled like we did) but don’t worry – they will still taste delicious!
Once you’ve made all your twists, place them in the oven and cook for approx. 25 minutes (ours took 25 minutes, however they were a little thicker than they should be!), or until each twist is golden brown and crisp on the outside and nicely cooked all the way through
Serve with extra chutney – they taste best freshly baked but you can cover and chill and bake for another 5 minutes to re-heat