Bake of the Week: Veggie Cheese and Branston Dorset Ale & Apple Chutney Puffs

You’ll need

1tbsp sunflower oil

1 carrot

1 parsnip

1 red onion

1 potato

2tsp thyme

75g spinach

8 tbsp Branston Dorset Ale and Apple Chutney

100g reduced fat mature cheddar

2 sheets (320g) ready-rolled puff pastry

1 egg

2 tbsp mixed seeds

Method

Heat the oil in saucepan, add carrot, parsnip and onion. Fry over a med-high heat for 3-4 mins. Reduce heat to med, cover and cook for 5 mins stirring occasionally, until tender. Add spinach and thyme and cook for a further 2 mins until the spinach has cooked down. Remove from heat and cool for at least 15 mins.

Heat oven to Mark 5/190C. Line two baking trays with parchment. Unroll pastry and cut each into 10 equal pieces.

Mix Branston Dorset Ale & Apple Chutney and cheese into the filling. Place half of the pastry pieces on to the prepared trays and brush a 1cm border of beaten egg around each one.

Carefully pile the filling in the middle of each pastry piece. Place the second piece of pastry on top of each and carefully press the edges together. Use a fork to seal the edges together firmly, giving a 1cm fluted border.

Slice a small air hole into the top of each pastry and brush with the egg. Scatter with the seeds and bake for 20-25 mins until deep golden and the pastry is crisp. Serve hot, warm or cooled.