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.