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Double-cheese and chutney pies
- Published: 3 Oct 23
- Updated: 18 Mar 24
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.
![Double-cheese and chutney pies](https://www.deliciousmagazine.co.uk/wp-content/uploads/2023/09/2023D118_PROJECT_PRESERVING_PIES_2-768x960.jpg)
Our squash, date and apple chutney is the perfect pick for the pie fillings.
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
- 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.
- 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.
- 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).
- 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.
- 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 from October 2023 Issue
Nutrition
- Calories
- 334kcals
- Fat
- 22g (14g saturated)
- Protein
- 8.4g
- Carbohydrates
- 25g (3.8g sugars)
- Fibre
- 1.2g
- Salt
- 0.3g
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