Meatball Pies with Honey Mustard Glaze

Method

1. Using clean hands, mix the mince, cheese, breadcrumbs, chutney and egg together and season to taste. Roll mixture into 18 meatballs (about the size of a cherry tomato).
2. Cut each sheet of pastry into 9 squares and press into greased non-stick mini muffin pans, push a meatball into each cup and bake at 200°C for 10-12 minutes.
3. Combine honey and mustard in a small bowl. Brush mixture over each cooked meatball to glaze and return to oven for a further 3 minutes minutes.
4. Stand pies for 5 minutes before removing from tins and serving with extra chutney.