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1
Take the camembert out of its wooden box and remove the paper, check to see if there is a sticker you need to remove from the bottom of the cheese too.
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2
Check that the pastry sheet is large enough to enclose the cheese, and if it is cut it in half equally.
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3
Preheat the oven to 190C/Gas 5.
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4
Spoon some cranberry sauce on to one half of the pastry and then place the cheese on top.
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5
Brush the edges with beaten egg.
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6
Put the other half of pastry over the top of the cheese and use a fork to press the sides together.
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7
Then use your fingers to create an edge, pushing the pieces of pastry tightly together so there are no gaps for the sauce or cheese to ooze out.
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8
Brush beaten egg all over the camembert pie, this gives a lovely golden finish.
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9
You can also use milk if you don't want to waste an egg!
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10
Place the camembert in the oven and bake for about 2030 minutes until it is puffed up and golden.
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11
Allow to stand for 5 to 6 minutes so that the cheese firms up a little.
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12
Quickly steam the broccoli in a little water, drain.
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13
Melt the butter in the pan, saute the sage leaves then toss in the broccoli and the pine nuts.
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14
Cut the pie in half and quickly move each piece to a warmed plate, add the broccoli and serve with extra cranberry sauce, if you wish.
