Cheese and pickle is a classic combination, which makes these vol au vents a great tasting light bite. Perfect for parties and buffets, they are easy to put together.

This recipe also works well using our Beetroot & Horseradish Chutney or Red Onion Marmalade served with goats cheese, so you can offer different flavours too.

35 mins
Easy
10 Servings

Light Bites Mustard-free Celery-free Alcohol-free Vegetarian

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Ingredients

1 pack small vol au vent cases
1 jar Westmorland Chutney Buy
200g Crumbly Lancashire Cheese

Method

Preheat the oven to 200C.
Bake the vol au vent cases as directed.
Place a teaspoon of the Westmorland Chutney in the centre of each case, making sure you don't spill any on the sides.
Top with a cube of the cheese broken into chunks.
Return the vol au vents to the oven for a further 6-8 minutes or until the cheese has melted.

Method Ingredients