Ingredients

• 1 frozen puff pastry, defrosted
• 400 g ground beef
• 400 g mushrooms, finely chopped
• 2 tablespoons Dijon mustard
• 3 tablespoons olive oil
• 100 g goat's cheese
• 1 bunch fresh thyme
• 1 pinch salt

Instructions

1. Add a splash of olive oil to a heavy-base fry pan on medium-high heat. Add ground beef, salt, mushrooms and mustard. Continue to cook for another 2 minutes. Remove from heat and set aside.

2. Slice puff pastry into 5 to 6 inch squares and place on a parchment-lined baking tray. Brush each square with olive oil. This will help crisp it up.

3. Add a couple of tablespoons of mushroom and beef mixture onto each pastry square. Add a few knobs of chèvre to each tart, then a few sprigs of fresh thyme. Bake for 425⁰F for 10 to 15 minutes, or until golden. Remove, slice into halves and drizzle with a little olive oil.