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Preparation Time : 10
Cook Time : 30
Total Time : 40
1 pack frozen puff pastry, thawed
1-1/2 cups shredded cooked chicken (or left over rotisserie chicken)
1 bunch baby spinach leaves
1/2 cup chicken broth
1/2 cup half & half (or milk)
2 tbsp butter
2 tbsp all purpose flour
2 tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
1/2 tsp sage
1/2 tsp Italian herbs
1/4 cup grated pepper jack cheese
1/4 cup grated cheddar cheese
1 tsp salt or to taste
1 tsp black pepper powder
Melted butter or egg wash (1 egg white mixed with little water) for basting
Preheat oven to 425 deg f.
Heat olive oil in a skillet. Add chicken and stir fry for couple of minutes.
Add spinach and stir fry till it's wilted.
Add butter to the pan and saute to mix well.
Add flour and stir for a minute till flour is cooked.
Add broth and half & half and stir continuously till it forms a smooth sauce.
Add all the seasonings along with salt and pepper to taste. Cook for another minute and then switch off gas. Cool the mixture thoroughly.
Line baking tray with parchment paper. Lay the pastry dough on the paper. Cut it in equal sized squares.
Place teaspoon of chicken mixture on the center of each square. Dot corners of the pastry with water. Bring each corner of the pastry towards the center making sure the ends overlap each other and form a bundle.
Brush pastry with butter or egg wash and bake in oven for 15-20 minutes.
Remove tray from oven and cool the pastry till lukewarm and serve.
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