Preheat the oven to 200°C.
Melt butter in a pan and cook spinach until wilted.
Season spinach with nutmeg, salt, and pepper, then leave to cool.
Wrap pancetta slices around the goats' cheese log.
Sear the wrapped cheese in a hot pan for two minutes per side and cool.
Cut two large rounds from the rolled puff pastry.
Layer cooled spinach and cheese onto the center of one pastry round.
Brush edges with egg, cover with the second round, and crimp to seal.
Score the top, brush with egg wash, and bake for 20 minutes at 200°C.
Melt sugar in a pan for the chutney.
Add remaining chutney ingredients and simmer for 15 minutes until thickened.
Serve halves of the en croute with a spoonful of cooled chutney.