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1
Roll out the puff pastry into a large sheet to 0.5cm thick.
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2
Use a large cutter or side plate to cut 2 discs out the pastry, making sure one is a little larger than the other, you can do this by using a larger cutter or plate than the first.
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3
Smother the top of the CST camembert in tomato chutney then wrap the camembert in the prosciutto ham so its completely sealed.
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4
Place the covered camembert on the smaller disc of puff pastry followed by the larger one on top. Seal all around the camembert making sure both discs are moulded together. Trim the edges then transfer to a lined baking tray.
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5
Glaze the pithivier with egg yolk and place in the fridge uncovered for 10 minutes. Repeat this step two more times. Until a thick glaze has formed, then sprinkle some sea salt over.
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6
Score the pithivier to the desired pattern, then bake for 10 minutes at 200oC and 20 minutes at 170oC.
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7
Serve warm.
