Cheddar And Chutney Puff Pie
Cheddar And Chutney Puff Pie
Cheddar and chutney is a classic British sandwich pairing, like peanut butter and jelly in America. Ever since I first had it, I’ve been smitten with the flavors and use it often in lots of savory bakes, like quiche, monkey bread, bread pudding, and this perfect party appetizer. A spin on the classic baked Brie, I stuff a puff pastry round with aged cheddar and fragrant mango chutney. Feel free to experiment with other cheese-and-relish pairings, like Gruyère with fig jam, goat cheese, and peach preserves, or cream cheese and pepper jelly.
Ingrediënten
- 1 sheet store-bought puff pastry
- 3 ounces extra-sharp cheddar cheese cut into thin slices
- ¼ cup chunky mango chutney
- Kosher salt and freshly ground black pepper
- Egg wash
- Crackers and crudités for serving
Instructies
- With a rolling pin, roll the puff pastry sheet into a 14-inch square.
- Cut out two 7-inch rounds and discard the scraps (or save for another use).
- Arrange the cheddar in the middle of one round, then top with the chutney and season with salt and pepper.
- Brush the edge of the round with egg wash and top with the second pastry round.
- Use a fork to press and crimp the edges together.
- Transfer the pastry round to the air fryer and cook at 325°F until the pastry is puffed and golden brown and the cheese is melted inside, about 20 minutes.
- Transfer the puff pie to a cutting board and let cool for 5 minutes.
- Cut the pie into 4 wedges and serve warm with crackers and crudités.
