- 2 tbsp butter
- 110g/4oz baby spinach leaves
- freshly grated nutmeg
- salt and freshly ground black pepper
- 4 slices pancetta
- 200g/7oz rindless soft goats' cheese log
- 250g/9oz puff pastry, rolled out to 5mm/¼in thick
- 1 free-range egg, beaten
- 110g/4oz light muscovado sugar
- 1 shallot, finely chopped
- 1 tsp fresh ginger, finely chopped
- 1 tsp mixed spice
- ½ tsp dried chilli flakes
- 2 apples, cored and chopped
- 110g/4oz sultanas
- 60ml/2½fl oz white wine vinegar
- Preheat the oven to 200C/400F/Gas 6.
- For the en croute, melt the butter in a frying pan over a medium heat. Add the spinach and cook until just wilted.
- Add a pinch of freshly grated nutmeg and season well with salt and freshly ground black pepper. Remove from the pan and leave to cool.
- Wrap the pancetta rashers around the goats' cheese.
- Place into the same hot frying pan and cook for two minutes on each side, then remove and set aside to cool.
- Cut the puff pastry into two large rounds. Place the spinach into the centre of one of the pastry rounds.
- Top the spinach with the cooled pancetta-wrapped goats' cheese and season well with salt and freshly ground black pepper.
- Brush the edge of the pastry round with the egg and place the remaining piece of pastry over the top. Press the pastry down and crimp the edges.
- Score the top of the pastry in a circular pattern and brush with the remaining egg wash. Place the pastry parcel onto a baking tray and transfer to the oven to bake for 20 minutes, or until golden brown and cooked through.
- For the chutney, heat a pan, add the sugar and allow to melt.
- Add all of the remaining chutney ingredients and cook for 15-20 minutes, until the apples are tender and the chutney has thickened slightly, then remove from the heat and allow to cool.
- To serve, place a half of the goats' cheese en croute onto each plate with a spoonful of chutney placed alongside.