No need to thaw the puff pastry round for this recipe, just take straight from the freezer, top and bake! INGREDIENTS - per tart · 1 Jus Rol Puff Pastry 6” 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 · Seasonings · 4-5 strips red pepper
METHOD Preheat oven to 220oC/425oF/Gas M7 1. Combine the chicken with the spinach, yoghurt and seasonings. Place the pastry round on a baking sheet and place filling in centre, spread out evenly but leave a 2cm border all round. 2. Brush border with egg glaze and top filling with pepper strips. 3. Bake for 12-15 minutes until chicken cooked and pastry border golden. Recipe from www.jusrolfoodservice.co.uk