Preheat the oven to 220˚c. line a small baking tray with parchment paper and set aside.

Place the baby potatoes in a saucepan covered with salted water and bring to the boil. Reduce the heat to simmer, and continue to cook for a further 25-30 minutes.

Once cooked, remove from the heat and set aside to cool. When cooled, slice the potatoes and keep aside.

In the meantime, prepare the camembert. Cut the cheese in half length ways. Season both sides with some pepper, sprinkle the seeds and add a few slices of garlic.

Cut a large disc of puff pastry, double diameter of the cheese, and place on the prepared tray.

Place a layer of potato on the base, then, a few slcies of chorizo, the first piece of cheese, more potatoes, chorizo, the second piece of cheese and a few more slices of potatoes. Warp with the puff pastry around the cheese and potato stack.

Brush the sides with egg wash and sprinkle with bread crumb and extra seeds. Season well.

Place in the oven for 15-20 minutes until the pastry is fully cooked and the mixture has melted and coloured well.

Serve warm.