Pithivier: French Hand Pie With Cranberry Mango Chutney
[Vegan]

To Make the Filling:

1. First, make the cranberry mango but adding all the ingredients in a saucepan. Cook under medium to high heat, stirring often. The cranberries will pop and the liquid will thicken. Set aside when done.
2. In the meantime, heat some olive oil in a large frying pan. Gently fry finely chopped onion with garlic. Add cumin, ground coriander, turmeric, ginger, mild curry powder, garam masala, and tomato paste.
3. Chop Brussels sprouts and mushrooms finely. Grate the butternut squash with the coarse side of a grater.
4. Add vegetables and fresh cranberries to onion mixture.
5. Cook covered over medium heat, stirring often for around 15 minutes until vegetables are cooked and cranberries have popped.
6. Remove from heat. Add lemon juice, raisins, fresh coriander, and sugar. Mix well and season to taste.

To Make the Pithiviers:

1. Preheat the oven to 400°F. Line two baking trays with parchment paper
2. Roll out puff pastry.
3. With pastry cutters, cut out 3 3/4-inch rounds and 4 1/2-inch rounds.
4. Place filling in the middle of each smaller rounds, sharing it evenly. Leave a border of about 1/3-inch all around. Brush that border with melted vegan  butter. Cover each pithivier with a larger round. Press edges together to seal. Brush tops
5. with melted dairy free butter. With a sharp knife cut curved lines in the top of each pithivier.
6. Place pithiviers on lined baking trays. Cook for 20-25 minutes until golden.
7. Serve warm with extra chutney on the side.