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Vegan Scottish Veggie Crumble & Chutney Puffs

These delicious party bites will go down a treat with all your guests!

Prep: 15 mins Cook: 15 mins


For Scottish Veggie Crumble puffs:

  • 2 packs ready rolled puff pastry (320g each. Regular if you’re vegan or use the ‘all butter’ one if you’re not)
  • 1 Scottish Veggie Crumble, cooked as per packet instructions*
  • 140g chutney - any kind you like - spicy tomato works very well
  • 4 tbsp oat milk (use beaten egg if not vegan)

For the topping:

  • 2 tbsp poppy seeds
  • 2 tbsp sesame seeds
  • 2 tsp garlic powder
  • 2 tsp smoked sea salt flakes (try Maldon, Halen Mon or Cornish Sea Salt brands)

*this will only use about half a Scottish Veggie Crumble so either double to make c.28 puffs OR put the leftover Scottish Veggie Crumble in a covered dish and refrigerate for up to 3 days to use in another recipe.


  1. Cut 14 x 10cm circles from the pastry sheets.
  2. Put 15g (a heaped teaspoon) of cooked Scottish Veggie Crumble in the centre of each disc, leaving a 2cm gap all the way round.
  3. Add 10g chutney on the top of the Scottish Veggie Crumble.
  4. Using your fingertips, gently stretch the pastry and gather the edges up around the filling, pinching the pastry together to seal in the centre, like a money bag or wonton.
  5. Flatten the join and flip the parcel over so the join is on the base.
  6. Use the tips of a pair of scissors to snip a small cross through the pastry on top of each one, to allow steam to escape.
  7. Using a pastry brush, glaze the entire top with oat milk.
  8. Put all the topping ingredients into a shallow dish and mix well.
  9. One by one, dip the parcels into the topping mix.
  10. Spread out on a baking sheet, lined with baking paper.
  11. Bake at 200C for 15 mins, until golden and puffed up.
  12. Serve warm or cool.