1 jar Baxter’s Fig, date and Balsamic Chutney
1 block puff pastry
Roll out the puff pastry to about ½ cm thick. Cut out 4 even sized squares about 4” in diameter. Using the next smallest cutter, cut another disc inside the disc but being careful as not to go all the way through, this will help the edges rise more evenly.
Brush the outer disk with the egg yolk. Spoon two or three big tablespoons of the Baxter’s Fig and Date Chutney into the centre of the disc and top with crumbled brie. To finish cut a cross in the top of the fig and place in the centre.
Bake in a preheated oven at 160 C until golden brown.