Serves 4

Puff pastry 300g (11oz), defrosted if frozen
Onion chutney 4 tsp
Cheshire cheese 110g (4oz), crumbled
Cox apple 1, peeled, cored and chopped
Chopped sage 1 tbsp
Egg 1, beaten
Cherry tomatoes to serve, optional

1 Preheat oven to 200°C/400°F/Gas 6. Grease a baking tray. Roll out pastry and cut out 4 x 18cm (7in) circles. Spread the centre of each with chutney.

2 Mix cheese, apple and chopped sage together and divide between pastry circles. Brush edge of each circle with water, fold in half and press to seal. Place on baking tray.

3 Prick pastry, brush with beaten egg and bake for 20-25 until golden brown and crisp. Serve with tomatoes, if using.

Recipe taken from 2011 Dairy Diary.

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