Chicken Spinach Mini Pockets

Chicken Spinach Mini Pockets

30
MINUTES
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
COOKING TIME
4
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/762006021

Ingredients

  • 1 Package Harvest Fresh Spinach
  • 2 Chicken Breasts – Cubed
  • 1 Cup Herb and Garlic Cream Cheese
  • 1 Cup Mozzarella Cheese, shredded
  • 1 Cup Red Pepper, finely chopped
  • ½ Cup Onion, finely chopped
  • 2 Tbsp. Garlic, finely chopped
  • 2 Sheets Puff Pastry, thawed
  • 1 Tbsp. Chicken Bovril
  • 2 Tbsp. Butter
  • 1 Tsp. Salt
  • ½ Tsp. Pepper

What You Need

Directions

  1. Pre-heat Oven to 375 degrees.
  2. In a frying pan, on medium to high heat add butter, once melted, reduce to low heat, add chicken, sauté until fully cooked, add onion, sauté until translucent, add garlic, sauté until fragrant, add red pepper and spinach, sauté until wilted, then add salt, pepper, and chicken Bovril, mix until combined. Remove from heat and let cool.
  3. In a bowl, add chicken mixture, cream cheese and mozzarella. Drain any excess liquid.
  4. Unfold Puff Pastry on a clean surface, cut into 8 pieces, add a spoon of chicken spinach filling in the centre of each leaving room to fold, fold over and crimp edges with fork. Repeat process for the other puff pastry sheet.
  5. Place on a baking sheet lined with parchment paper, bake at 375 degrees for 30 minutes, until golden brown.
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