There are days that I crave for finger food. These cravings usually occur on the weekends, when pockets of time are available for creative hands-on sessions like baking. I decided to include mushroom, spinach and chicken in this recipe for contrast in flavour and texture. Instead of frozen spinach, I opted for fresh ones and added caramelised onions for a hint of sweetness.
Ingredients
2 tsp grape seed oil
250g fresh spinach
1 big onion, sliced
pepper to taste
3 tbsp soy sauce
mushrooms, sliced
250g chicken breast, diced
frozen green peas, 1/2 cup
puff pastry sheets
20g butter, for greasing
1 egg for glazing
Method
1. Pre-heat oven at 180 degrees Celsius.
2. Thaw frozen puff pastry sheets
3. Slice one onion and fry in a pan till caramelised.
4. Add chicken and cook it well. Then pour in soy sauce for taste.
5. Once chicken is cooked, add in spinach and green peas and pepper to taste. Mix ingredients well.
6. Leave aside to cool.
7. Grease baking tin with melted butter.
8. Cut pastry into 4 to 9 squares, depending on preference.
9. Spread the cooked mixture on each pastry square.
10. Brush whisked egg on the sides of each pastry square to facilitate sealing.
11. Take another pastry sheet and cut the same number of squares.
12. Take each square and place it gently on top of each piled square so it covers the ingredients securely.
13. Glaze each parcel with egg wash and place the baking tray in the oven for 20-25 mins.
14. Remove the baking tray from the oven once parcels have turned golden brown.
15. Cool parcels on a cooling rack before serving.
Shitake mushrooms provide better flavour compared to ordinary button mushrooms as they have a deep earthy flavour. Alternatively, you can substitute them with white button mushrooms. The parcels are best eating warm. If you prepare excess parcels, don’t bake them all. Put a few unbaked ones aside and store them in the freezer. They come in handy for a busy weekday snack or when unexpected guests come knocking at the door. Unbaked parcels can keep for up to a month.