Waterloo parcel with spiced plum sauce

Method

1. Cut the pastry in half and roll out each piece on a lightly floured surface. Using a knife, cut each piece into a round 2cm larger than the cheese. Use the scraps of pastry to make decorative vine leaves and grapes.

2. Place one circle of pastry on a large baking tray lined with parchment paper. Sit the cheese in the centre and top with the pear, walnuts and raisins.

3. Brush the edge of the pastry with beaten egg and lay the remaining circle of pastry on top. Press the edges firmly together to seal.

4. Brush the pie all over with the egg wash. Decorate the top with the vines leaves and grapes you have made, then brush these with the remaining egg wash.

5. Place the pie uncovered in the refrigerator to chill for at least 30 minutes. Preheat the oven to 200C/gas 6.

6. Meanwhile, start the spiced plum sauce. Place the plums, sherry and 100ml water in a blender and blitz till smooth. Pour into a saucepan, adding the remaining ingredients. Bring to a boil, then reduce the heat and simmer for about 10 minutes or until thick.

7. Bake the pie at the centre of the oven for approximately 20 minutes, or until golden. Remove the pie from the oven and leave to rest for 5 minutes before serving it with the spiced plum sauce.

Cook's note: Waterloo cheese is a semi-soft modern British variety made with Guernsey milk and allowed to develop a natural mould rind that is edible. The spiced plum sauce can be served hot or cold.

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Ingredients

1 packet Puff pastry
1 waterloo Cheese, approximately 385g
1 Pears, peeled, cored, and thinly sliced
50g Walnuts, crumbled
50g golden raisins, soaked in hot water until plump, then drained
1 egg, beaten

For the spiced plum sauce

600g Plums, pitted
50ml dry sherry
150g caster sugar
3 Star anise
1½ tsp Chinese five spice

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