Puff pastry tarts filled with chicken and spinach

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Defrost the puff pastry sheets according to the package directions. Finely chop the garlic and red onion. Dice the chicken and bell pepper. Quarter the chestnut mushrooms.

Heat the olive oil in a pan. Sauté the garlic and onion. Add the diced chicken and World Spice Blend - Jamaican Jerk and brown all over. Add the bell pepper and chestnut mushrooms and cook for about 2 minutes. Add the spinach and let it wilt. If it's too wet, add 1 to 2 teaspoons of cornstarch.

Using a knife, trim the corners of each of the 16 puff pastry sheets to create round shapes. Place 8 puff pastry sheets on a baking sheet lined with parchment paper (if using a smaller oven, split them in two). Prick each sheet with a fork. Divide the cooled chicken filling among the 8 puff pastry sheets. Brush the edges with cold water. Place the remaining 8 puff pastry sheets on top of the filling. Fold the edges toward the filling.

Beat the egg and brush the mini puff pastry tarts with it. Sprinkle with sea salt to taste. Bake the tarts on a baking sheet lined with parchment paper in a preheated oven for about 20 to 25 minutes. Serve immediately.