Mini Camembert Pop-tarts

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  1. Cut the crusts off the bread and use a rolling pin to squash each slice. Cut each slice into quarters.
  2. Take two pieces of the the bread and top one with a few pieces of bacon and a chunk of camembert.
  3. Mix together the flour and water to make a paste and stick the other piece of bread over the top. Press the edges together to seal in the filling.
  4. Heat the oil up to around 160°C/320°F and fry the ravioli in batches until they are golden and crisp. Drain on a piece of greaseproof paper.
  5. Mix together the parmesan and the herbs and roll the ravioli in the mixture to coat. Serve warm.