Preparation time: 15 minutes
Cooking time: 25 minutes (chutney) / 15 - 20 minutes (turnovers)
 

Tomato chutney

1. Immerse the tomatoes in boiling water for a few seconds; drain, peel and chop.
2. Peel and chop the onion.
3. In a saucepan, sauté the tomatoes and onion in a little olive oil for 5-6 minutes over medium heat.
4. Add the vinegar and brown sugar. Combine and reduce for about 20 minutes. Let cool.

Finishing.

1. Preheat the oven to 210° C (425° F).
2. Unroll the puff pastry. With a large round cutter or an overturned bowl, cut out 4 pastry circles.
3. On one half of the circle, place a big spoonful of tomato chutney and cover with some fresh cheese, cut into small pieces.
4. Fold the turnover over to seal. Repeat with the remaining three.
5. Whisk the egg yolk and brush onto the turnovers.
6. Bake for 15-20 minutes until golden brown.

These turnovers are also delicious with apple chutney.