INGREDIENTS:

• 1 Package of frozen puff pastry (2 sheets) thawed according to package instructions
• Cheese, cut into small cubes
• Any Tait Farm Chutney
• 1 egg, beaten

Preheat oven to 400°. Line two large baking sheets with parchment paper. On a floured surface, roll the pastry to form a 9” square. Cut the pastry into 3” squares.

Place a cube of cheese and a teaspoon of chutney in the center of each square, be careful not to over fill.

Brush the edges of the pastry with beaten egg and fold over to seal. Crimp edges closed with a fork. Place each triangle on a baking sheet. Brush with beaten egg. Bake 15 min. or until puffed and golden brown. Makes 18 turnovers.

FAVORITE COMBINATIONS:

Apple Chutney: Cheddar

Cranberry Chutney: Fontina

Spiced Pear Chutney: Brie

Ginger Peach Chutney: Brie

Mango Chutney: Monterey Jack or Pepper Jack