Need to whip up a quick feast? These roast chicken, beetroot, goat’s cheese and puff pastry rounds (deconstructed roast chicken pies, if you wanna get fancy) are great for last-minute dinner dashes! Plus, all the elements look amazing together on the plate.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
400 g puff pastry
1 rotisserie chicken
125 g chicken liver pâté
450 g cooked or pickled beetroot
36 g beetroot crisps
100 g goat’s cheese with black pepper
½ cup Peppadew chutney
½ red onion, sliced into slivers
Microherbs, to garnish

METHOD
1. Preheat the oven to 180°C.
2. Roll the puff pastry out on a lightly floured surface and use a cookie cutter to cut out 3 cm rounds. Place the rounds on a lined baking tray and bake for 8–12 minutes, until puffed up and golden.
3. Wrap the chicken in foil and place in the oven for 10–15 minutes to warm up without drying out. Remove from the oven and carve it just before serving.
4. To plate, spread pâté in a circle on a plate using the back of a spoon. Place a piece of chicken off-centre on the pâté and arrange the puff pastry, cooked beetroot, beetroot crisps, goat’s cheese and dollops of chutney around it. Garnish with the red onion slivers and microherbs.