Preheat the oven to 200ºC/400ºF/gas mark 6.
Cut the camembert into 6 segments and press the cut sides in the hazelnuts.
Heat the butter and oil together until melted. Unroll the filo pastry and cut the sheets in half. Brush 1 sheet of pastry with a little oil and butter, place a wedge of camembert in the centre and top with 1 heaped tsp of Christmas Spice Chutney.
Fold the pastry over to tightly enclose the cheese. Do this twice (it helps prevent the cheese leaking when cooked). Gather the next (buttered) sheet of pastry up over the camembert, pinching and pleating it to create “frills” on top. Repeat so that you have used 4 sheets of pastry in total for each parcel. Place the parcels on a baking sheet.
Do the same with the other 5 pieces of cheese. Bake in a hot oven for 6-8 mins until golden brown. Serve as a starter with rocket leaf salad.