Gruyère en Croûte with Mango Chutney

Don't be afraid to try something different to impress your guests.  This is a great twist on a traditional Brie en Croute.  The Mango and Cumin give it a more savoury taste.  Find some little cookie cutters and get creative with your decorating.  There are some great how-to videos on Youtube.

• 1 package of Zengarry Gruyère or Gruyère with Cumin cashew cheese (I used the one with cumin)
  
• 1 package of vegan puff pastry (you will only use 1/2 of this)
  
• 1/2 cup of mango chutney (I used store bought:  Country Masala Sweet Mango Chutney)
  
• Almond milk and olive oil for brushing
  

Roll out your puff pastry on a floured surface until it's about 10 inches square.  Trim your pastry to about the size and shape of a large dinner plate.  Save the trimmings to decorate the top of your pastry.

Place about 1/2 cup of Mango Chutney in the centre of your puff pastry circle.  Place your wheel of Zengarry Gruyère or Gruyère with Cumin style cashew cheese on top of the Chutney.  Brush the edges of the pastry circle with almond milk and fold up around the Gruyère to form a package.  Pat the edges in place.  Flip your nut cheese/pastry package over and place it on a cookie sheet lined with parchment paper.  Decorate your pastry with pastry cut outs (small cookie cutters are handy for this), brushing each piece with almond milk before applying so that it sticks.

Preheat your oven to 375 degrees F.  Brush your pastry all over with a little olive oil and cook for 20 minutes until golden brown. 

Serve with sliced fruits like pears and apples.  This makes a wonderful appetizer or a great festive dessert!