Ingredients

• 2 red onions
• sliced into thin rings
• 3 tbsp white wine vinegar
• 2 lemons
• juice only
• 1 tbsp caster sugar
• 5 cloves
• 1 cinnamon stick
• 100g/3½oz golden sultanas
• 3 eating apples
• such as Cox's Orange Pippin
• peeled
• cores removed
• roughly chopped
• 1 lemon
• juice only
• 320g/11¼oz ready-made all-butter puff pastry
• plain flour
• for dusting
• 160g/5½oz Stilton
• 1 free-range egg
• beaten
• 2 tbsp nigella seeds

Directions

• For the chutney
• heat the onion
• vinegar
• lemon juice
• sugar
• cloves and cinnamon in a non-reactive saucepan over a low heat for 15 minutes.
• Turn the heat off and add the golden sultanas. Set aside for 30 minutes to allow the sultanas to soak.
• Preheat the oven to 200C/180C fan/Gas 6.
• For the dumplings
• put the apples
• lemon juice and 300ml/10½fl oz water in a lidded saucepan. Cover the pan with the lid and bring the mixture to a simmer. Stew the apples gently for 18-20 minutes
• stirring occasionally. When completely softened
• mash the apple mixture and transfer to a bowl to cool.
• Roll the sheet of puff pastry out onto a lightly floured work surface to a 50cm/20in square. With a sharp knife
• cut 16 squares measuring 12cm/4½in from the pastry.
• Transfer 8 of the pastry squares onto a baking sheet and spoon a generous helping of the cooled apple sauce into the centre of each. Crumble about 20g/¾oz of the Stilton over each.
• Brush the edges of each pastry square with a little of the beaten egg. Lay the remaining 8 pastry squares over the filled pastry squares
• crimping the edges of each to seal. Brush the tops of the pastry parcels with more of the beaten egg
• then sprinkle over the nigella seeds.
• Bake for 18-20 minutes
• or until the pastry has risen and is golden-brown.