Chicken spinach puff pastries
Prep Time
Cooking Mode
1 package puff pastry sheets
5 mL (1 tsp.) tsp olive oil
500 mL (2 cups) cup chopped fresh spinach
750 mL (3 cups) cup chicken bechamel sauce (see Chef's secret in recipe steps)
500 mL (2 cups) cup grated swiss cheese
1 egg yolk
15 mL (1 tbsp.) tbsp water
To taste freshly ground pepper
1 package puff pastry sheets
5 mL (1 tsp.) tsp olive oil
500 mL (2 cups) cup chopped fresh spinach
750 mL (3 cups) cup chicken bechamel sauce (see Chef's secret in recipe steps)
500 mL (2 cups) cup grated swiss cheese
1 egg yolk
15 mL (1 tbsp.) tbsp water
To taste freshly ground pepper
Directions
1Preheat oven to 200°C (400°F).
2Cut each sheet of puff pastry into 6 squares measuring about 8 cm x 8 cm (3 in. x 3 in.).
3Heat oil in a skillet over medium-high heat and wilt spinach. Set aside.
4Spoon about 60 mL (¼ cup) bechamel sauce, reserved spinach, and swiss cheese onto each pastry square.
5Fold corners into the middle of each square and seal well.
6Beat egg yolk with water and brush onto dough. Season with freshly ground pepper.
7Bake in the oven for 25 to 30 minutes, until pastry is flaky and golden.
8Perfect for finishing off leftover chicken bechamel sauce , this recipe makes a good brunch dish.
Tips
1
in recipe steps)
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