What better way to elevate your leftovers than with by covering them with cheese and putting them un...
Mix the stuffing with 2 tbsp of the Tomato Chutney.
Unroll the pastry and cut in half lengthways.
Spread a line of mustard down the centre of each piece of pastry.
Top with the stuffing mix and roll over.
Brush the side of the pastry with egg yolk to stick.
Crimp the edges with a fork then trim to tidy up edges.
Brush the top with egg yolk then sprinkle with the seeds.
Place in the fridge to firm up.
Once firm slice into bite size rolls.
Bake at 180°c for 25 minutes and serve with a dip of the remaining Chutney.
Overdone it with the roast vegetables on your Christmas dinner? A delicious, different way to use th...
Our vegetarian version of this party classic is even more addictive served with our Caramelised Onio...
The sage adds a lovely herb flavour to this simple stuffing recipe, and our Caramelised Onion Chutne...