Ingredients

Directions

1. Heat about 1 tsp of cooking oil in a non-stick skillet and cook onion until soft and slightly charred.
2. In a food processor, pulse together cooked onion, walnuts, ¼ cup oats, chutney, garlic, salt, pepper, and ¾ cup beans until a paste is formed.
3. Add the remaining oats, beans, and rice and pulse until just incorporated. This step can also be hand mixed.
4. Shape 1/3 cup portions of the mixture to form 5 to 6 patties.
5. Line a baking sheet with parchment paper, then lightly brush the parchment with oil. Arrange shaped patties on top, cover, and refrigerate for at least 1 hour, ideally overnight. 6. Cook patties in a well-oiled skillet over medium heat for 3 to 4 minutes per side, or until crispy and browned. You may add the brie cheese on top of the patty after flipping to get it melty.
6. To assemble, spread mayonnaise and Pear Walnut Chutney on warmed buns. Layer with a cooked patty, brie cheese, arugula, and pear.

NOTES

*Rinse cooked black beans with fresh water and drain well before using

Ingredients

• 12 Tart Shells
• 1 Jar of Pear Walnut Chutney
• 100g of Goat Cheese
• 1 Egg

Directions

1. Preheat the oven 350 °C
2. Take the Tart Shells out of the box and place them onto the tray
3. Take your Egg with 1 Tbsp and mix it together to create an egg wash, and then brush the egg wash on all the tarts.
4. Fill the Tarts 3/4 full of Pear Walnut Chutney
5. Add on top as much Goat Cheese as you like in chunks
6. Once the oven is preheated, place the tarts in the oven for 20 mins until the cheese has melted and slightly broiled over.
7. Place it on a tray and sprinkle some chives or parsley as a garnish.
8. Enjoy as an appetizer to wow your guests!

This Lentil Mushroom Hand Pie recipe featuring our Pear Walnut Chutney is a great alternative for your vegan friends during the Holidays.

Ingredients

• 2 tbsp vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery rib, diced
• 2/3 cup chopped cremini mushrooms
• 1 tbsp finely chopped fresh herbs (rosemary, thyme, sage)
• 1 cup cooked lentils (about half of a 19 oz. can)
• ¼ cup Pear Walnut Chutney
• Salt & black pepper, to taste
• 1 box (450g) frozen puff pastry, thawed according to package directions
• 1 egg, beaten with 1 tbsp water

Directions

1. Heat vegetable oil in a large frying pan over medium heat. Sautee onion and garlic until translucent and fragrant.
2. Add the carrot, celery, mushrooms, and fresh herbs and cook until softened.
3. Add lentils and Pear Walnut Chutney and mix to combine. Cook until liquid evaporates then season with salt and black pepper.
4. Remove lentil filling from the heat and allow it to cool to room temperature before assembling the hand pies. The filling can be made a day in advance and refrigerated until step 5.
5. Unroll 2 sheets of thawed puff pastry. Cut each sheet into 9 even squares using a sharp knife.
6. Spoon 2 tbsp of lentil filling onto the centre of 9 puff pastry pieces; leave a 1cm border. Brush around the edges with the egg wash then seal with remaining pieces of puff pastry. Use a fork to make indents around the edges and poke a few holes on the top to allow steam to escape when baking.
7. Brush the tops of each pie with more egg wash. Refrigerate the assembled hand pies while the oven preheats.
8. Preheat oven to 375°F. Once heated, bake hand pies for 35-40 minutes or until golden brown and puffed. Cool for at least 10 minutes. Enjoy while warm!