
Chicken, Spinach and Red Pepper Open Tarts
Try this tasty chicken, spinach and red pepper open tart recipe for a delicious light lunchtime option. Made with Jus-Rol puff pastry.
Quick Stats
Easy
1 Tart
15 minutes bake time
Chicken, Spinach and Red Pepper Open Tarts
Try this tasty chicken, spinach and red pepper open tart recipe for a delicious light lunchtime option. Made with Jus-Rol puff pastry.
Ingredients
- 1 Jus-Rol™ 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
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- 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.