Chicken and Spinach Pies

Deelady

New member
Chicken and Spinach Pies

1 box chopped frozen Spinach, defrosted
4 Chicken breast fillets, skin removed
3 tbsps cream cheese
1/4 tsp each nutmeg, salt and white pepper
2 sheets frozen pre-rolled puff pastry
milk to glaze

1. Mix the Spinach with the cream cheese, nutmeg, salt and pepper.
2. Take the pastry sheets and cut in half diagonally. Place 1/4 of the spinach mixture in the centre of each triangle and place the Chicken Breast on top.
3. Bring the long ends down to cover the chicken and fold the thicker corner on top to completely enclose. Pinch ends together.
4. Transfer to a greased baking tray. Brush with milk to glaze. Bake at 425° for 15-20 minutes until hot and golden.
 

rickismom

Low Carb Home Cook
Site Supporter
This sounds yummy!! Does the chicken need to be cooked first? I don't understand how it can cook in 15-20 minutes if it's covered with the pastry.... :(
 

Deelady

New member
wouldnt they cook ok if they were the tenderloin fillets? I assumed they were small enough to cook in that time frame....?
 

Mama

Queen of Cornbread
Site Supporter
I think you need to cook the chicken first. There's no way chicken inside of a crust is going to cook in 15 to 20 minutes...no matter what size the chicken pieces.
 
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