Ingredients:
2 sheets puff pastry, thawed and rolled out
2 cups cooked chicken, cubed or shredded
1 (10oz) pkg. frozen chopped spinach, thawed and liquid squeezed out
1 roasted red pepper, diced
4oz cream cheese, softened
1c gruyere, grated
2-3 TBS. fresh basil (or 2 tsp dried)
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 egg
1 TBS water
Parmesan cheese (optional, for garnish)
2 sheets puff pastry, thawed and rolled out
2 cups cooked chicken, cubed or shredded
1 (10oz) pkg. frozen chopped spinach, thawed and liquid squeezed out
1 roasted red pepper, diced
4oz cream cheese, softened
1c gruyere, grated
2-3 TBS. fresh basil (or 2 tsp dried)
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 egg
1 TBS water
Parmesan cheese (optional, for garnish)
Instructions:
In a large bowl, combine chicken, spinach, red pepepr, cream cheese, gruyere, basil, garlic powder, salt, and pepper. Toss until well combined and cream cheese is completely mixed in. Make an egg wash by beating egg with water.Roll out puff pastry. Slice each sheet into 4 pieces (for 8 squares total). Divide filling among the 8 squares. For each puff, place filling in the center. Brush the edge of one half with egg wash and fold in half diagonally to form a triangle. Press down the edges with a fork to seal. Brush the top of the puff with egg wash and sprinkle with a bit of fresh Parmesan, if using. Make 2-3 small slits in the top to allow steam to escape during baking. Place puffs on two baking sheets lined with parchment or sprayed with nonstick spray (I recommend using parchment). Bake at 300 degrees for 15-18 minutes, or until golden. Makes 8 generously-sized puffs. *To re-heat frozen puffs: place on a baking sheet lined with parchment and bake at 400 degrees 15-18 minutes or till heated through.
In a large bowl, combine chicken, spinach, red pepepr, cream cheese, gruyere, basil, garlic powder, salt, and pepper. Toss until well combined and cream cheese is completely mixed in. Make an egg wash by beating egg with water.Roll out puff pastry. Slice each sheet into 4 pieces (for 8 squares total). Divide filling among the 8 squares. For each puff, place filling in the center. Brush the edge of one half with egg wash and fold in half diagonally to form a triangle. Press down the edges with a fork to seal. Brush the top of the puff with egg wash and sprinkle with a bit of fresh Parmesan, if using. Make 2-3 small slits in the top to allow steam to escape during baking. Place puffs on two baking sheets lined with parchment or sprayed with nonstick spray (I recommend using parchment). Bake at 300 degrees for 15-18 minutes, or until golden. Makes 8 generously-sized puffs. *To re-heat frozen puffs: place on a baking sheet lined with parchment and bake at 400 degrees 15-18 minutes or till heated through.
Yum!
ReplyDeleteThese sound delicious, my friend! Happy New Year!!
ReplyDeleteThanks, ladies...this is good!
ReplyDeletePuffs so awesome and very flavorful too!I really like the dark verdant green of spinach and how it turns everything very healthy!I know my husband will like this a lot,hence bookmarked:)Thanks so much for sharing,Patsy!
ReplyDeleteEnjoy, Sudha!
ReplyDeleteBrilliant recipe! I love using puff pastry. Thanks for sharing.
ReplyDelete