Serves 6
Takes 45 minutes
Description
A lovely light snack filled with shredded chicken, soft spinach and salty feta, with added freshness from lemon zest and chopped parsley. Delightful little snacks, perfect to make with your children for a half term activity on an ever expected, drizzly day.
Method
1. Preheat your oven to 180C fan.
2. Place the spinach in a colander and pour over a couple of kettles of boiled water to wilt down. Once cooled, place in a muslin cloth or old tea towel and squeeze out all of the liquid until its completely dry. Roughly chop up the spinach and add to a large bowl.
3. Add in the rest of the ingredients apart from the melted butter, puff pastry and sesame seeds.
4. Mix well so everything is evenly combined.
5. Roll out the pastry on to a clean, floured surface. Using a rolling pin, roll the pastry out until it is approx. 1.5cm in thickness and still in it’s rectangular shape, then cut into 6 equal squares.
6. Using a spoon, place a generous dollop of the mixture into the centre of each square. Pull the opposite corners up into the middle of the square so it is covering the top but still has some filling peeking out of the corners.
7. Brush the pastry parcels with the melted butter and scatter with the sesame or poppy seeds and place in the oven for 30 minutes until lovely and golden.
8. Remove and let cool before slicing and serving. Enjoy!
Ingredients
• 1 sheet of puff pastry (we used Jus-Rol)
• 400g cooked, shredded chicken
• 260g spinach
• 180g feta cheese
• 4 spring onions, finely chopped
• Zest of 1 lemon • Salt and pepper to taste
• 1 tsp garlic powder
• Handful of parsley, roughly chopped
• Small handful of dill, chopped
• Melted butter
• Sesame seeds/poppy seeds for garnish (optional)