Stuffed Butter Pastries
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 2 Tbsps vegetable oil
- 4 Chicken breasts (skinned)
- 2 handfuls Spinach (washed)
- 16 ozs all-butter Puff pastry
- ⅞ cup cream cheese
- ½ lemon (juice)
- 1 egg (beaten)
Preparation steps
1.
Heat the oven to 200ºC (180ºC fan) 400ºF, gas 6. Grease a baking tray.
2.
Heat the oil in a frying pan and cook the chicken gently for about 3 minutes on each side, or until nearly cooked through. Remove from the pan and set aside.
3.
Wilt the washed spinach in a large pan, drain, squeeze out any excess moisture and chop well.
4.
Roll the pastry on a floured board into a rectangle about 40 cm x 30 cm|16" x 12". Cut the rectangle in half lengthways, then cut each half diagonally so you have 4 triangles.
5.
Mix the cream cheese with the lemon juice and season with salt and pepper. Place a chicken breast at the wide end of each triangle, spread with a little cream cheese and top with chopped spinach. Tuck the edges of the pastry in and roll up to make a croissant. Seal the edges well with a little water, brush with the beaten egg and cook on the baking tray for 15-20 minutes, until the pastry is golden brown.
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