Chutney Cheese Puffs
Ingredients
- 3 sheets frozen puff pastry, thawed
- 1 cup TGS Co Plum and Pepperberry Chutney
- ½ cup goat’s cheese
Instructions
- Preheat the oven to 200C
- Place the pastry on a floured surface and cut into squares. If you want smaller “snack size” puffs, make the squares 80mmx80mm. If you want them larger, make them 120mm square.
- Mix chutney and goats cheese into a chunky paste
- For the smaller puffs, place ½ teaspoons in the centre of each square (1 tablespoon for the larger squares) Brush edges with water. Fold the pastry corner to corner to form a triangle, pressing the edges to seal.
- Place on an oven try lined with baking paper. Bake for 15 minutes or until golden
Notes
- Serve as a snack or light lunch
Ingredients
- 3 sheets frozen puff pastry, thawed
- 1 cup TGS Co Plum and Pepperberry Chutney
- ½ cup goat’s cheese
Instructions
- Preheat the oven to 200C
- Place the pastry on a floured surface and cut into squares. If you want smaller “snack size” puffs, make the squares 80mmx80mm. If you want them larger, make them 120mm square.
- Mix chutney and goats cheese into a chunky paste
- For the smaller puffs, place ½ teaspoons in the centre of each square (1 tablespoon for the larger squares) Brush edges with water. Fold the pastry corner to corner to form a triangle, pressing the edges to seal.
- Place on an oven try lined with baking paper. Bake for 15 minutes or until golden
Notes
- Serve as a snack or light lunch