Chicken And Spinach Puffs

Ramadan Is a really special time of year in our house. I’m always looking for something new and delicious for the boys to try. They love trying the new recipes I come up with as much as I love experimenting with new dishes myself.

Ramadan is a great time for these chicken and spinach puffs, because all you need to make these are a handful of ingredients and they can be made and frozen for later. Once you are ready to use them, they just need to be baked in the oven until golden and crispy. Simple as that.

I love how they are filling enough to be made as part of your main meal. I serve these with mashed potatoes, vegetables and gravy. Doesn’t that sound amazing? Choose how you want to serve them.

Preparation Time 20 minutes

Cook Time 20 minutes

Yields 8-10 puffs

Ingredients

2 cups roast chicken- cut into chunks

220 grams/ 8 oz cream cheese

200 grams puff pastry- cut into 8 squares

200 grams frozen spinach.

1/2 teaspoon garlic- minced

1 egg beaten with 1 tablespoon milk

Sesame seeds- optional

Instructions

1. Sauté the spinach with garlic, salt and pepper for 3-4 minutes on a medium heat until the water dries. Set it aside to cool to room temperature.

2. Combine the chicken, spinach, cream cheese in a bowl. Season with salt and pepper. Mix well.

3. Place the puff pastry squares on a board. Scoop 3 tablespoons of mixture onto the squares. Brush the edges with egg wash. Fold one side over diagonally and press it down to form a triangle and close it up.

4. Use a fork to crimp the edges and prevent leaks.

5. Move the puffs to a baking tray. Preheat the oven to 180c.

6. Brush the tops of the puffs with egg wash and sprinkle over sesame seeds.

7. Bake at 180c for 15-10 minutes until crispy and golden.