Cheese and Tomato Chutney Turnovers

Crisp fried pastry turnovers filled with creamy Somerset brie and tangy tomato chutney, served warm with a fresh green salad.

Vegetarian Cheese British Pastry Fried

Estimated Nutrition

Calories

544.1

kcal / serving

3264.8 kcal total

Carbs

51.8g

per serving

310.6 g total

Fat

32.6g

per serving

195.4 g total

Protein

11.4g

per serving

68.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

375

Self-Rising Flour

plus extra for rolling

CondimentsSauces

8.5

tbsp

Tomato Chutney

fresh

Dairy

Butter

cold, cut into cubes

225

Whole Milk

180

Somerset Brie

rind removed, cut into 1cm chunks

NutsSeeds

0.5

tsp

Fine Sea Salt

OilsFats

300

Sunflower Oil

for frying

Method

Drain on kitchen paper and keep warm under foil before serving.

Rub flour, salt, and butter together in a bowl until the mixture looks like coarse breadcrumbs.

Stir in milk constantly to form a soft dough and knead lightly into a ball.

Roll dough to 3mm thickness and cut into six 14cm circles.

Spread a tablespoon of chutney on each round, leaving a 1cm border.

Top with cheese, moisten edges with water, fold over, and seal firmly with a fork.

Heat 1cm of oil in a pan to 150°C.

Fry turnovers for two minutes per side until browned and puffed.