Spinach Pastries with Chicken and Raisins
Lay the puff pastries next to each other and let thaw.
Rinse the spinach, sort and, while still dripping-wet, blanch in salted water, then drain, rinse, squeeze out the excess water and chop coarsely. Toast the pine nuts in a dry frying pan. Peel and finely chop the onion and garlic. Rinse the chicken breasts, pat dry and finely chop. Pan-fry the chicken cubes with the onion and garlic in 2 tablespoons hot oil for 2-3 minutes until golden brown. Remove from heat, season with salt and pepper and let cool. Finely dice the sun-dried tomatoes. Mix the tomatoes with the spinach, pine nuts and raisins into the chicken and season with salt and cayenne pepper.
Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper.
Thinly roll out the dough and cut into about 14 x 14 cm (approximately 5 1/2 x 5 1/2 inches) squares. Pour the filling into the center of each square. Fold the dough squares diagonally over the filling, firmly press on the edges to (better results may be achieved if you spread the edges with water to make them stick together better) and place on the baking sheet. Brush with the remaining olive oil and bake in the preheated oven for about 25 minutes until golden brown.