Everyone loves a pastry puff – and these combine healthy veg with yummy cheese and chutney for an easy-to-eat, meat-free lunch or picnic!

Preparation time: 15min
Cooking time: 30min + 15min cooling
Makes: 10

1. Heat the oil in a large saucepan. Add carrot, parsnip and onion and fry over a medium-high heat for 3-4min. Reduce the heat to medium, cover and cook for 5min stirring occasionally, until tender.
2. Add the spinach and thyme to the pan and cook for a further 2min until the spinach has cooked down. Remove from the heat and cool for at least 15min.
3. Heat the oven to Gas Mark 5/190C. Line two baking trays with parchment. Unroll the pastry on a work surface and cut each sheet into 10 equal pieces.
4. Mix the Branston Dorset Ale and Apple Chutney and the cheese cubes into the filling. Place half of the pastry pieces on to the prepared trays. Brush on a 1cm border of beaten egg around each one.
5. Carefully pile the filling into the middle of each pastry piece. Place a second piece of pastry on top of each and carefully press the edges together. Use a fork to seal the edges firmly, giving each pastry puff a 1cm fluted border.
6. Slice a small air hole or two into the top of each pasty, and brush with the egg. Scatter with the seeds and bake for 20-25min until deep golden and the pastry puffs are crisp. Serve hot, warm or cooled.