Method

1. Preheat oven to 200°C (180°C for fan assisted ovens) Gas M6.
2. Unroll pastry sheet and cut into 4 and place on a lined baking sheet.
3. Mix the chicken, onion and some of the pepper with a light coating of salsa and evenly spread over pastry leaving a border all round of approx. 2cm.
4. Scatter the remaining pepper strips on top, brush borders with beaten egg and pinch up all round to form a rim. Brush outside of pastry with egg and bake for approx. 15 minutes.
5. Combine the diced avocado with a little of the remaining salsa and a handful of chopped coriander.
6. Serve the tarts hot topped with a little avocado salsa and scattered with coriander.