Chicken, Spinach, Onion Chutney and Goats’ Cheese Tarts

cook 30 mins
  • 375 g (12 oz) ready-rolled puff pastry, cut into 4 equal rectangles
  • 2 tablespoons olive oil
  • 250 g (8 oz) chicken, diced
  • 200 g (7 oz) spinach leaves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon mustard seeds
  • 8 tablespoons ready-made red or white onion chutney
  • 8 thick slices of rinded goats’ cheese
  • salt and pepper
  • Put the 4 pastry sheets on a large baking sheet and prick all over with a fork.
  • Heat the oil in a large, heavy-based frying pan and cook the chicken over a high heat for 3 minutes. Add the spinach leaves, toss and cook for 1 minute until wilted. Remove from the heat, add the nutmeg and mustard seeds and season with a little salt and pepper, tossing well to coat.
  • Drain the mixture if necessary, then spoon evenly on to the 4 sheets of pastry to within 2.5 cm (1 inch) of the edges. Spoon 2 tablespoons of onion chutney over the top of each and put the goats’ cheese on top. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes until puffed and golden. Serve with a simple salad.
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