WHAT YOU'LL NEED
- 2 teaspoons oil
- 250 g chicken thigh, trimmed of any fat and diced
- 1 small onion, chopped
- 1 Continental Superb Stock Chicken Stock Pot
- 2 cups chopped spinach
- 125 g ricotta cheese
- 50 g fresh breadcrumbs
- ¼ tsp freshly grated nutmeg
- ½ tsp ground black pepper
- 2 sheets puff pastry
- 1 egg beaten with 1 tsp water to glaze
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
724kcal
Energy (kJ)
3029kJ
Protein (g)
23.2g
Carbohydrate incl. fibre (g)
50.4g
Carbohydrate excl. fibre (g)
46.4g
Sugar (g)
2.8g
Fibre (g)
4.0g
Fat (g)
48.3g
Saturated fat (g)
13.7g
Unsaturated fat (g)
31.5g
Monounsaturated fat (g)
23.4g
Polyunsaturated fat (g)
7.9g
Trans fat (g)
0.1g
Cholesterol (mg)
116mg
Sodium (mg)
990mg
Salt (g)
2.48g
Vitamin A (IU)
8697IU
Vitamin C (mg)
26.5mg
Calcium (mg)
212mg
Iron (mg)
5.77mg
Total
2895kcal
12114kJ
92.9g
201.5g
185.4g
11.3g
16.1g
193.3g
54.9g
125.8g
93.5g
31.7g
0.2g
466mg
3961mg
9.91g
34787IU
105.8mg
847mg
23.07mg
Let's Get Cooking
- 1 Preheat oven to 200˚C. Line a baking tray with baking paper. Heat oil in a frying pan and brown chicken and onion. Add Stock Pot and stir through until melted. Allow to cool slightly.
- 2 Mix together the spinach, ricotta, breadcrumbs, nutmeg and pepper. Add chicken mixture and stir to combine.
- 3 Cut 24cm rounds from each sheet of pastry. Place one round a baking sheet. Place filling in the centre of the pastry. Brush the edge of the pastry with the egg wash and lay another round of pastry over the top. Press down the edges to seal and score with a knife. Brush with egg wash then score the surface with a knife.
- 4 Bake for 25-30 minutes until golden. Allow to cool slightly before slicing and serve with steamed vegetables or salad.