“When it comes to food for picnics (or just a bit of snacking), I like to make recipes that don't require too much effort, but still deliver when it comes to flavor.”
coarsely grated extra-sharp white cheddar cheeseCombine all of the chutney ingredients in a blender with 1 tablespoon of water and blitz until smooth. Alternatively, make the purée with a mortar and pestle. Add water as needed until spreadable, but not totally smooth. Set aside .Lightly flour a work surface and unroll the pastry into a 13x10-inch rectangle . Spread the chutney over the surface of the pastry, leaving a thin edge around, then sprinkle the cheese over the chutney.
Working from the long end of the pastry closest to you , fold about 1/2 inch of the pastry over itself, then very tightly roll the pastry until you’ve reached the center . Repeat this process on the north side of the pastry, until the two rolls meet in the middle. Brush the very center of the pastry with some of the beaten egg, then gently press the two rolls together to seal the middle. Flip over the pastry log.
Brush away the excess flour from the pastry. Use a sharp knife to cut the log into 1-inch-thick slices . Brush the top of each sliced pastry with more beaten egg, then place them flat, about 1 inch apart, on the prepared sheet pan. If the pastry seems quite warm and soft to the touch, you can pop it in the freezer for 5 minutes to firm up. Bake for 25 to 35 minutes, or until golden and crispy. Enjoy them warm or at room temperature.
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