Baked Camm’vert with Christmas Chutney Recipe

Ingredients

Flour, for dusting
300g vegan shortcrust pastry
2 tbsp Christmas chutney, plus extra to serve
2 x 100g Le Camm'vert Vegan Cheese Alternative
Almond drink, for glazing
A few pinches of mixed seeds
Peppery salad mix, to serve

Prep: 15 mins | Cook: 15-20 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. Set aside.

2. Dust your work surface with flour. Roll out the pastry till it's ½cm thick. Cut out 2 squares, approximately 16cm x 16cm. Place a round of Camm'vert in the middle of each pastry square. Top each round with 1 tbsp chutney.

3. Brush the edges of the pastry with almond drink. Fold the corners of the pastry up and over the Le Camm'vert rounds, pinching them together in the middle. Transfer the pastries to the baking tray.

4. Brush them all over with almond drink. Sprinkle with a pinch of mixed seeds. Bake for 15-20 mins till the pastry is golden brown.

5. Transfer the Baked Camm'verts to small serving plates. Serve with a peppery side salad and extra chutney on the side.