Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion becomes translucent and the garlic is fragrant.
Add the cooked chicken and vegetables to the skillet. Stir in the dried thyme, salt and pepper. Cook for another 2-3 minutes until the vegetables are heated through.
On a lightly floured work surface, roll out each sheet of puff pastry to flatten slightly. Cut each sheet into 4 equal squares.
Place some of the chicken and vegetable mixture in the center of each dough square, leaving a small border around the edges.
Fold each dough square diagonally in half to form a triangle shape. Press the edges firmly to seal the tarts.
see continued on next page
