Recipe Card

Chicken, Spinach and Red Pepper Open Tarts


  • 1 Jus-Rolâ„¢ Puff Pastry 152mm Round
  • Beaten egg to glaze
  • 50 g Fresh Chicken Breast Meat, diced or cut into strips
  • 18 g 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

Equipment required

  • Pastry Brush
  • Baking Sheet


  1. Preheat oven to 220°C/425°F/Gas Mark 7
  2. 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.
  3. Brush the pastry border with egg glaze and top the filling with pepper strips.
  4. Bake for 12-15 minutes until the chicken is cooked and the pastry border golden.