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Preheat the oven to 190C fan / 410F / Gas Mark 6.
Line a round baking dish that is about 22cm in diameter.
Cut a circle of ready rolled puff pastry that is approximately 22cm across.
Place the pastry in the dish and fold the edge over to form a thin crust that fits the bottom of the dish.
Spread the red onion chutney evenly over the base of the pastry.
Add the prosciutto, scrunching it slightly, and distribute it evenly over the chutney.
Unwrap the camembert and roll it out to match the size of the pastry, ensuring it fits inside the crust.
Position the camembert on the pastry, pressing down around the edges to secure it.
In a small bowl, mix the honey and sriracha together.
Drizzle half of the honey-sriracha mixture over the camembert.
Bake in the oven for about 25 minutes, or until the pastry is golden brown and the camembert has melted.
Optionally, drizzle a little more honey on top after baking.
Carefully lift the pie out of the baking dish, let it rest for a few minutes, then slice and serve with salad and new potatoes.