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5 from 1 vote

Cheddar Chutney Tarts

Course: Appetizer, bite, holiday
Servings: 48
Author: Adapted from Atco Flame


  • 8 oz pkg cream cheese softened
  • 1 1/2 cup grated cheddar cheese (old/sharp)
  • 2 garlic cloves minced
  • 1 tsp curry powder
  • 1/3 cup mango chutney
  • 4 green onions minced finely
  • dash Worcestershire sauce
  • 14 oz pkg frozen puff pastry thawed
  • Tools Needed: mini muffin pans


  • Preheat your oven to 350F.
  • In a large bowl mix together cream cheese until smooth. Add cheddar, garlic and curry. Mix well. If your chutney has chunks, chop them, adding all chutney to the cheese mixture along with onions and Worcestershire sauce. Stir until combined.
  • On a lightly floured surface, roll half the pastry at a time into a 12" square. Cut into 2" squares. Press into small muffin tins and prick dough with a fork. Spoon 1 tsp filling into each tin. Bake in center of oven for about 10 minutes or until pastry is golden.
  • You can make the filling ahead. Seal into a container and refrigerate for a couple days. You can freeze cooked pastries in an airtight container. Just reheat in a 350F oven for 5-7 minutes and serve hot!