Ingredients
Method
1. Preheat the oven to 200C
2. Make a chutney by adding the apple, onion, cranberry sauce, sugar and vinegar into a small pan and cook gently (stirring regularly) for about 40 mins then place in fridge
3. Cut pastry into two equal pieces and roll out both into a 25cm circles and place one on a baking tray with silicone paper
4. Put the chutney in the centre and gently spread out on the
pastry, leave a 1.5cm edge
5. Sprinkle the brie pieces
across the top and season
6. Brush the edge of the pastry with egg, then place the other pastry round on top then crimp together with a fork so they hold while baking. Brush the rest of the egg on top of pastry
7. Bake for 20 minutes
