Preheat the oven to 190 degrees. Thaw the sheets of puff pastry according to the instructions on the packaging. Finely chop the garlic and red onion. Cut the chicken cubes and bell pepper into small cubes. Cut the chestnut mushrooms into quarters.

Heat a pan with the olive oil. Sauté the garlic and onion. Add the chicken cubes and Jamaican Jerk Spices PURE and fry on all sides. Add the bell pepper and chestnut mushrooms and fry for about 2 minutes. Add the spinach and let it wilt. If too wet, add 1 to 2 tsp cornflour.

Cut the corners of the 16 slices of puff pastry with a knife, so that round slices are formed. Place 8 slices of puff pastry on a baking tray covered with baking paper (if necessary, do this in two parts in a small oven). Prick a few holes in each slice with a fork. Divide the cooled chicken filling over the 8 slices of puff pastry. Brush the edges with cold water. Place the remaining 8 slices of puff pastry on top of the filling. Fold the edges towards the filling.

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