Spiced Chicken and Caramelised Onion Tarts

I have a cold. One of those colds that sneaks up on you slowly: at first you're achey, then your eyes hurt, then your head throbs, your throat gets a little scratchy, until one morning you wake up and you're a big ball of mucus.  So I'm grumpy and grouchy, feeling sorry for myself and generally being a nuisance to all those around me. 

Before all this I made these pies. They were good. Now I wish I hadn't made them yet because they'd be the perfect meal to make as a 'sorry I've been a pest' kind of meal. Because everyone likes pies and these are good pies, but they're just a little bit fancy.  Maybe don't make them if you're tired after a long day at work, else you'll be eating half way through the night. But if it's a Sunday and you've some extra time to spend in the kitchen making something delicious for someone you care about then make these pies. Yum.

Spiced Chicken and Caramelised Onion Tarts, from Dish issue #48

6 boneless chicken thighs

3 tbsp tikka masala paste

2 tbsp vegetable il

2 tsp ground garam masala

1 tbsp grated fresh ginger

2 cloves garlic, crushed

1 tbsp brown sugar

6 large brown onions, sliced

sea salt & freshly ground pepper

4 sheets pre-rolled puff pastry

1 egg, beaten

2 tbsp sesame seeds

handful of baby spinach leaves

plain yoghurt

coriander and mint relish

coriander leaves

Preheat the oven to 180 degrees.

Cut the chicken into 1cm strips and combine with the spice pasta.  Refrigerate while cooking the onions.

Heat the oil in a large pan and add all the ingredients, turning to coat in the spices. Season, then cover and cook over a low heat for 20minutes, stirring occasionally. Uncover and cook for a further 20 minutes until golden & tender.

Cut an 18cm circle from each sheet on pastry and place on a lined baking tray. Cut the remaining pastry into strips. Brush the edge of the pastry with the egg and place the strips on top, pressing to seal. Brush with the egg and sprinkle with the sesame seeds.  Divide the onions between the tarts and place in the fridge for 30 minutes to firm up the pastry.

Bake for 20-25 minutes until the pastry is well cooked, puffed and golden.

Heat a little oil in a pan and cook the chicken in batches until fully cooked through.

Place the tarts onto plates and top with a few spinaches leaves and the chicken. Drizzle with yoghurt and some coriander and mint relish. Garnish with coriander leaves and enjoy.

Coriander & Mint Relish

1/2 cup coriander leaves

1/2 cup mint leaves

1/4 roasted cashews or peanuts

2 tbsp grated fresh ginger

pinch of chilli flakes

1 clove garlic, crushed

1 tbsp lemon juice

1 tsp sugar

1 tsp sea salt

1 tbsp olive oil

1 tbsp water

Process all ingredients in a food processor until smooth.