This photo doesn’t really do justice to how easy and tasty these parcels are. I have been making versions of this since BK (before kids), for a while made with smoked chicken and pine nuts it was my go to dinner party recipe. Don’t have time for dinner parties these days!
This recipe makes 3 HUGE parcels. One is more than enough for a very hungry man, I can only eat half of one and the girls about a quarter. Serve with salad or steamed veges. If you wanted to make smaller ones you could use filo pastry or chop up the pastry to make smaller parcels.
800 g chicken breast, chopped (you could pad this out with some chopped kumara, mushrooms, broccoli, or other veges if you have less)
1 T oil
1/2 bag baby spinach (large spinach or frozen spinach would work just as well)
200g creme fraiche or sour cream
2 spring onions
1/2 t dried tarragon
3 sheets puff pastry
2 T milk
1.Heat the oven to 200 C fan bake. Defrost the pastry sheets by laying them out on the bench on their plastic sheets separately.
2. Steam the spinach leaves for about 3 minutes. Marvel at the tiny amount they have shrivelled up to! You need to get the excess water out – I press them into a sieve with the back of a spoon to do this.
3. Fry the chicken in the oil in a frying pan.
4. Place the creme fraiche/sour cream, tarragon and spinach in the food processor and blend together until all creamy.
5. Stir the chicken and anything else you want to add through the sauce.
6. Take a sheet of pastry an spoon some filling down the centre to make a long thin parcel. Use a third of the filling. Fold the sides in and use some milk to make it stick together. Fold the edges over and do the same. Place the parcel folded side down on an oven tray and brush with milk. Use a sharp knife to make 2 or 3 small slashes in the top to let steam and pressure out. Repeat to make a total of 3 parcels.
7. Cook in the oven for 20 – 25 mins until pastry is puffy and golden. Serve with veges on the side.