Katy Beskow's Cheese & Chutney Bites

Makes 8

These crunchy, cheesy bites are the perfect accompaniment to a drink, or even as a light lunch. You can use a little more or less vegan cheese than the recommended amount, depending on what you have left in the fridge - or how cheesy you like it!

Use our seasonal special - Smoked Good-a and pair it with Wonky's tangy onion relish. Both available in our Christmas Hampers.




2 tsp sunflower oil

3 large tortilla wraps

8 tsp caramelized onion chutney (like Wonky's tangy relish!)

200g (7oz) hard vegan cheese (cheddar,

smoked or mozzarella-style), grated

small handful of fresh chives,

finely chopped

pinch of black pepper

Easy tip: Katy uses caramelized onion chutney in this recipe, but other chutneys such as fig or tomato work well too. You can make things really festive with a Bree & Cranberry combo.

Katy Beskow's Cheese & Chutney Bites


Preheat the oven to 180ºC/350ºF/gas mark 4. Use a pastry brush to grease eight holes of a deep muffin tray with sunflower oil, then set aside.

Lay out the tortilla wraps on a flat surface. Use a scone cutter (large enough to fill the muffin tray cup) to press out 16 circles.

Press one single tortilla round into each muffin cup, then brush the surface with a little oil. Press on another tortilla round to make a double layer, making eight in total.

Spoon 1 teaspoon of chutney into each tortilla ‘cup’, then sprinkle in grated good-a or chunks of soft cheese.

Bake in the oven for 8–10 minutes until the cheese has melted and the tortillas are golden.

Carefully remove from the oven and allow to cool for a couple of minutes. Use a teaspoon to lift the bites from the tray and lay onto a serving plate. Sprinkle with chives and black pepper.

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