Instructions: Combine the cream cheese, Cheddar cheese, green onions, curry powder and 1 1/2 tablespoons of the
chutney in a bowl; mix well.

Roll 1 sheet of the pastry into a 12-inch square on a floured surface, trimming edges evenly. Cut into sixteen 3-inch squares.

Place 1 level teaspoon of the cheese filling in the center of each square.

Top with 1/8 teaspoon of the chutney.

Brush the pastry edges with egg white. Fold in half diagonally, forming a triangle. Press the edges with a fork to seal.

Arrange on a foil-lined baking sheet.

Repeat the process with the remaining pastry.

Bake at 400 degrees for 10 minutes.

Brush with the remaining 2 tablespoons chutney. Bake for 6 minutes longer.

These may be made ahead and stored, covered, in the refrigerator for 1 day or in the freezer for up to 1 month. Thaw before baking.

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