Sausage Tarts with Mango Chutney

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 30 mins

Using frozen puff pastry, these individual tarts are super easy to make. Make large ones for dinner or smaller ones for appetizers.


1sheet frozen puff pastry
1tablespoon canola oil
1 1/2cups thinly sliced yellow onions
1cup diced red or yellow bell pepper
14ounces uncooked chicken sausages, chopped
1/2teaspoon salt
1/4teaspoon freshly ground black pepper
1/4cup Major Grey mango chutney
1/2teaspoon dried thyme leaves


  1. Preheat oven to 400F.
  2. Thaw pastry according to package instructions. On a lightly floured board, roll out 1 sheet of dough with a floured rolling pin into a 14-inch square. Cut into 4 squares. Place on a cookie sheet, crimp edges slightly to form a rim. Bake 15 to 17 minutes or until pastry begins to puff.
  3. Heat oil in a large, heavy skillet over medium heat. Add onion, bell pepper, sausage, salt and pepper; cook covered, about 15 minutes, or until sausage is browned, stirring often. Stir in chutney and thyme.
  4. Spoon sausage mixture evenly over pastry squares and bake 10 minutes or until the pastry is lightly browned.

Recipe by Joanna Preuss.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 440
  • Fat 32g
  • Saturated Fat 8g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 13g
  • Cholesterol 70mg
  • Sodium 1380mg
  • Potassium 320mg
  • Carbohydrate 20g
  • Fiber 3g
  • Sugars 9g
  • Protein 21g
  • Trans Fat 1g
  • Vitamin A 30%
  • Vitamin C 90%
  • Calcium 8%
  • Iron 15%