Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 220c/fan 200c/gas 7. Take the cheese out of the fridge and unwrap it before you start. Cut the pastry in two and roll each piece out on a floured surface, make one about 1 cm bigger than the cheese all the way around and the other slightly thinned and about 3cm bigger than the cheese all the way around.
Put the smaller pastry sheet onto a baking sheet and put the cheese in the middle. Spread the chutney on top of the cheese. Dampen the pastry around the cheese with water. Lay the other sheet on top, smooth down and press the top pastry sheet onto the bottom. Trim around the edge with a sharp knife, leaving a 1 cm-border and rough the sides of the pastry up. Brush with the egg yolk and score lines in a swirling pattern from the centre of the pastry outwards.
Bake for 10 minutes and then turn the oven down to 180c/fan 160c/gas 4 and cook for 20 minutes or until the pastry is golden and puffed. Leave it to rest for 10 minutes before cutting it. Cut into quarters and serve with the salad leaves.