Curried Cheese & Chutney Turnovers

best with: Mango Pear Chutney

Recipe Ingredients

Recipe Instructions

1/3 cups Packed shredded sharp white cheddar cheese

3 oz Cream cheese

4 tbls Carol Hall's Mango Pear Chutney
(click to order now...)

1 Package frozen puff pastry, thawed

1 tsp Curry Blend

1/3 cup Green onions

1 Egg, lightly beaten Milk

Preheat oven to 400 F.

Mix the white cheddar, curry blend, cream cheese, green onions, and 1-1/2 tbls of Mango Pear Chutney in a bowl and blend.

Line a baking sheet with foil. Roll out one pastry sheet on a lightly floured work surface into a 12 inch square. Trim the sides evenly. Cut the pastry into 16 three inch squares.

Place one level tsp of cheese filling in the center of each square, top with 1/8 tsp of Mango Pear Chutney and brush pastry edge with egg white. Fold each square diagonally in half forming a triangle. Using the fork tines, press the edges of the pastry together to seal it.

Arrange the filled pastry on the foil lined baking sheet and repeat with the remaining pastry. Bake for 10 minutes, remove from the oven and brush with the remaining Mango Pear Chutney. Return to oven and bake until golden brown.