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Preheat your 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 also around 22cm across.
Place the pastry in the dish and fold the edges over to form a thin crust that fits snugly in the bottom.
Spread the red onion chutney evenly across the base of the pastry.
Add the prosciutto, scrunching it slightly as you 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 gently around the edges.
In a small bowl, mix together the honey and sriracha sauce.
Drizzle half of this 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 bit more honey on top before serving.
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.