Ingredients

• 375g/13oz self-raising flour
• plus extra for rolling
• ½ tsp fine sea salt
• 75g/2½oz cold butter
• cut into cubes
• 225ml/8fl oz whole milk
• 180g/6oz Somerset brie
• 8-9 tbsp fresh tomato chutney
• 300ml/10fl oz sunflower oil
• for frying

Directions

• To make the pastry
• put the flour and salt into a large mixing bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Slowly add the milk
• stirring constantly until the mixture comes together and forms a soft
• spongy dough. Knead lightly and form into a ball.
• Roll out half the dough on a lightly floured surface until it’s roughly 3mm thick. Take a saucer
• or an upturned bowl
• about 14cm/5½in in diameter and cut around it to make three circles of dough. You can re-knead and roll the dough if necessary. Repeat with the remaining dough.
• Remove and discard the rind from the cheese. Cut the cheese into roughly 1cm/½in chunks. Spoon a heaped tablespoon of the chutney into the middle of each round of pastry spreading it out but leaving a 1cm/½in border all around the edge.
• Place a sixth of the cheese on one side of each circle. Brush the edges of the dough with a little water. Fold over to encase the filling
• pushing out any air
• and press the edges together. Press the tines of a fork around the edge of the pastry
• pressing firmly through both layers
• to ensure the pie is sealed.
• Pour the oil into a large non-stick frying pan – it should be around 1cm/½in deep. Place over a medium heat and leave for a couple of minutes
• or until the oil is hot enough to brown a cube of white bread in 15 seconds. It needs to be around 150C/300F if you test the temperature with a cooking thermometer. Do not allow the oil to overheat and do not leave the oil unattended. (Use a deep fat fryer if you prefer.)
• Using a heatproof spatula
• put two of the turnovers into the hot oil and cook for around two minutes on each side
• or until lightly browned and slightly puffed up. The cheese inside will be lovely and melted when the turnovers are cut open. If the oil is too hot
• the pastry will brown too much before the filling is ready. Remove the turnovers and drain on a plate lined kitchen paper. Cover with foil and keep warm while you cook the rest.
• The turnovers can also be reheated in a hot oven for about 10 minutes if you don’t need to serve all of them at the same time.