• Heat oil in a large skillet over medium. Stir in onion, chile and garlic; cook 5 minutes, until softened. Add beef, soy sauce, thyme, salt and pepper. Increase heat to medium-high and cook, stirring to break into small bits with a wooden spoon, until browned, about 5 minutes. Cool completely. (Filling can be refrigerated for up to 2 days. Bring to room temperature before filling patties.)

  • Heat oven to 375°. Line 2 baking sheets with parchment paper. Roll out both piecrusts from box on a lightly floured surface to 1/16 inch thick. Using a 4 1/2-inch round cutter, remove 16 rounds, re-rolling scraps as needed. Transfer rounds to prepared baking sheets.

  • Spoon 1 tbsp each beef and cheese and 1 scant tsp chutney onto one side of each round, leaving 1/2-inch border. Fold dough over filling, then crimp edges with a fork. Slice a few vents in top with a paring knife and brush with egg.

  • Arrange patties on baking sheets. Bake, rotating pans once halfway through, until patties are light golden, 18 to 20 minutes. Serve warm.

Nutrition Facts

331 calories; 22 g total fat; 479 mg sodium. 27 g carbohydrates; 10 g protein;