Preheat oven to 200°C/400°F/Gas 6 and line two baking sheets with baking parchment.
Unroll the pastry and spread the red onion chutney over one half of the pastry. Sprinkle most of the cheese over the chutney, then fold the pastry in half to cover the cheese.
Dust your rolling pin and work surface with a little flour. Lay your pastry sheet on the flour and roll it out until doubled in size.
Cut the pastry lengthways into 2cm width strips. Twist the strips twice and place them on a baking tray allowing a little space in between as the pastry expands during baking.
Bake for 15 minutes until the pastry is golden brown. Remove from oven and brush the twists with a little more milk, then add a sprinkling of cheese to the twists.
Bake in the oven for another 5 minutes or until risen and golden.
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