Chicken, Spinach, Onion Chutney & Goat's Cheese Tarts

10 Ingredients

Number of servings

4

375grams ready-rolled puff pastry, cut into 4 equal rectangles
2tablespoons olive oil
250grams chicken, diced
200grams spinach leaves
1/2teaspoons ground nutmeg
1teaspoons mustard seeds
8tablespoons ready-made red or white onion chutney
8 thick slices rinded goat's cheese
1 pinch salt
1 pinch pepper

Method

Step 1 of 3

Put the 4 pastry sheets on a large baking sheet and prick all over with a fork.

Step 2 of 3

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.

Step 3 of 3

Drain the mixture if necessary, then spoon evenly on to the 4 sheets of pastry to within 2.5 cm 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 for 20 minutes until puffed and golden. Serve with a simple salad.