Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 5.45 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2 sheet frozen puff pastry, slightly thawed
- 2teaspoons extra virgin light olive oil
- 1/4teaspoons ground nutmeg
- 1/2teaspoons ground black pepper
- 1 stock pot - chicken
- 2 slice bread white
- 125grams ricotta cheese
- 2 cup baby leaf spinach
- 1 egg, lightly beaten
- 250grams chicken thigh fillet
Nutrition per serving
2000kJ / 478Cal
2000 Kilojoules or 478 Calories
23% of daily energy intake*
Protein
22.9grams
Fat
23.8grams
Carbs
41.2grams
Sugars
2.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
Step 2 of 5
Heat oil in a frying pan over medium-high heat. Cook chicken until browned. Reduce heat to medium. Add onion and cook, stirring for 5 minutes until softened. Add Stock Pot and stir through until melted. Set aside and allow to cool slightly.
Step 3 of 5
Place bread into a food processor and pulse until forms breadcrumbs. Transfer to a bowl. Add spinach, ricotta, nutmeg and pepper and cooled chicken mixture. Stir until combined.
Step 4 of 5
Using a 24cm-diameter dinner plate as a guide, cut a disc from each sheet of pastry. Place one pastry disc onto prepared tray. Spoon chicken mixture into centre of pastry allowing a 2cm-wide border. Brush edge of pastry with a little egg. Top with the remaining pastry disc. Use a fork to seal the edges. Brush top of pastry with remaining egg. Lightly score surface of pastry with a small sharp knife.
Step 5 of 5
Bake for 25-30 minutes or until golden. Allow to cool slightly before slicing. Serve with a fresh green salad.
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