375gready-rolled puff pastry (it's ok if your pastry is a bit bigger or smaller)
15falafelor 15 falafel halves
320gcarmelised onion chutney
1 ½tbspapricot jamor marmalade
1tspdried oreganoor thyme works well
Take the pastry out of the fridge to come to room temperature.
Preheat the oven to 180c/160c fan/350f/gas mark 4.
Measure out the jam. If it's not soft, either warm in a pot or in the microwave for a few seconds until a little runnier.
Carefully unroll the pastry and cut into squares. I cut mine into 3 lines then 5 squares in each line to give me 15 squares. You want the squares to be big enough to hold the falafel a bit of filling and a border.
Space the squares of pastry out on 2 trays lined with non-stick baking paper and score your borders around each square.
Brush the borders with a little olive oil, then spoon some chutney onto each square, keeping within the border.
Top with a falafel (or falafel half), then brush the falafel generously with the jam and sprinkle on some oregano.
Bake for 12-15 minutes until the pastry has risen and is golden.
Serve hot or cold.
You may use marmalade instead of apricot jam and thyme works well on these tarts instead of oregano.
You may use homemade puff pastry or a block of shop-bought puff pastry, rolled out and cut.
You may use a whole or half a falafel on each pie, it's up to you. If you use half, place cut side down.
These pies can be served hot or cold.
They can be kept in an airtight container in the fridge for 3-4 for days or frozen (before they are baked), flash frozen on a tray, then moved to a freezer bag.