Puff pastry camembert

Preparation

1. Spread out the dough on a flour-dusted counter. Form 2 circles; one 12cm in
   diameter and the other 17cm, with a thickness of 1/2 cm

2. Split the camembert in two, and place the 1st half in the centre of the 12cm dough
   disc. Add the ham, spinach and the 2nd half of cheese
   Brush the camembert with egg yolk, add a generous amount of pepper.

3. The place the 2nd disc of pastry dough, gluing it well to itsbase. The pastry puff should have the form of a hat. Brown with the rest of the egg
   yolk.

4. Decorate with a knife without scoring the dough. Store in the refrigerator for 1 h.

5. Bake at 190°C for 15 minutes until brown.