Ingredients List
Per Tart:
- 1 Jus-Rol™ Puff Pastry 152mm Round
- Beaten egg to glaze
- 50g Fresh Chicken Breast Meat, diced or cut into strips
- 18g Fresh spinach leaves, just wilted by placing in a sieve and running hot water through, then drained
- 1 Level tbsp natural yoghurt
- 4-5 Strips red pepper
- Seasoning
Chicken, Spinach and Red Pepper Open Tarts
Recipe for 1
Preheat oven to 220°C/425°F/Gas Mark 7
Combine the chicken with the spinach, yoghurt and seasoning. Place the pastry round on a baking sheet and place the filling in the centre. Spread out evenly, leaving a 2cm border all round.
Brush the pastry border with egg glaze and top the filling with pepper strips.
Bake for 12-15 minutes until the chicken is cooked and the pastry border golden.
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