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Add a drizzle of oil to a non-stick pan and add the bacon. Fry for 3-5 minutes until golden brown and crisp. Remove from the pan and set aside.
Add a little more oil along with the onions and fry for 5 minutes on a medium heat until soft and starting to colour.
Return the bacon to the pan with the spiced chutney and give it a good stir.
Unwrap the camembert and cut 3 or 4 horizontal slits in the top, cutting to around halfway through the cheese. Cut 3 or 4 vertical slits so you get a hatched effect.
Gently roll out the cheese with a rolling pin so it's around 5cm wider.
Cut a circle out of one of the puff pastry sheets 3cm larger than the camembert all the way round.
Heat the oven to 200C fan.
Place the camembert in the centre and pour the bacon chutney over the top, so it sits evenly on top of the cheese.
Cut another circle from the second sheet of pastry, a few cm bigger than the first, before draping it over the top of the cheese.
Press the pastry edges together very firmly to avoid cheese leakage. Trim the edge to neaten it and use fork prongs to make indents all the way around.
Cut out some pastry stars with the off cuts and place them on the pie.
Brush the pie with beaten egg, and gently score diagonal lines across the top.
Bake in the oven for 20 minutes, or until the pastry is golden brown.