Double-cheese and chutney pies

Double-cheese and chutney pies
  • Serves icon Makes 8
  • Time icon Hands-on time 45 min, plus cooling. Oven time 20 min

These pocket-size pies have an oozy cheese filling with a tangy chutney at their core. Made with hot-water pastry, they’re sturdy enough to take on an autumnal walk, but best warm from the oven.

Our squash, date and apple chutney is the perfect pick for the pie fillings.

Nutrition: Per pie

Calories
334kcals
Fat
22g (14g saturated)
Protein
8.4g
Carbohydrates
25g (3.8g sugars)
Fibre
1.2g
Salt
0.3g
Calories
334kcals
Fat
22g (14g saturated)
Protein
8.4g
Carbohydrates
25g (3.8g sugars)
Fibre
1.2g
Salt
0.3g

Ingredients

  • 20g unsalted butter
  • 2 tbsp plain flour
  • 1 tsp mustard powder
  • 180ml whole milk
  • 60g mature cheddar, grated
  • 60g lancashire cheese, cut into 1cm cubes
  • 6 heaped tsp squash, apple and date chutney (or your favourite chutney)

For the pastry

  • 125g unsalted butter, chilled and chopped
  • 200g plain flour
  • 45ml just-boiled water
  • 1 medium free-range egg, beaten
  • 2 tsp nigella seeds

You’ll also need

  • 10cm round cutter
  • 7cm round cutter
  • 12-hole muffin tin

Method

  1. Heat the butter in a medium pan and, once bubbling, add the flour and mustard powder and season well. Cook, stirring, for a few minutes until the flour looks a little toasted/coloured. Slowly add the milk a little at a time, stirring constantly to make a roux. Once all the milk is combined, add both cheeses. Stir well, then scrape into a bowl to cool.
  2. To make the pastry, rub the butter into the flour in a large bowl with your fingertips until it resembles coarse breadcrumbs. Add a pinch of salt, then pour in the boiled water and stir to mix. Use your hands to pull the dough together and knead lightly – it’ll be a bit greasy but pliable. Leave to cool to room temperature.
  3. Heat the oven to 200°C fan/gas 7. Once the pastry has cooled, roll it out to about 5mm thick, then use the 10cm cutter to cut out 8 discs for the pie bases and the 7cm cutter to cut out 8 smaller discs for the pie lids (you’ll need to re-roll the scraps for some of the lids).
  4. Gently press the larger discs into 8 of the holes of a 12-hole muffin tin. Add a spoonful of the cheese sauce to each, then spoon in a heaped tsp of chutney. Top with more cheese sauce so the filling comes up to 5mm below the top of the pastry. Sit a pastry lid on each pie, then brush the tops with a little beaten egg. Crimp the excess pastry from the pie sides around the top with a fork to seal, then pierce a small hole in the middle of each lid. Brush with more beaten egg and sprinkle with the nigella seeds.
  5. Bake for 20 minutes until the pastry is golden. Leave to cool in the tins for 10 minutes before removing and serving warm or allow to cool completely.

Recipe By

Emily Gussin

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