Chicken and Spinach Turnovers

Name: Chicken and Spinach Turnovers
Yield: 20
Ingredients: 400g chicken breast, cut into small pieces; 1 tablespoon olive oil; 1/2 cup fresh spinach; 2 tablespoons vegetable oil; 1 chopped onion; Salt and pepper to taste; 100g ricotta cheese crumbled; 400g puff pastry for turnovers; 1 tablespoon water; 1 egg, lightly beaten

1
400g chicken breast, cut into small pieces
2
1 tablespoon olive oil
3
1/2 cup fresh spinach
4
2 tablespoons vegetable oil
5
1 chopped onion
6
Salt and pepper to taste
7
100g ricotta cheese crumbled
8
400g puff pastry for turnovers
9
1 tablespoon water
10
1 egg, lightly beaten

Ingredients

1
400g chicken breast, cut into small pieces
2
1 tablespoon olive oil
3
1/2 cup fresh spinach
4
2 tablespoons vegetable oil
5
1 chopped onion
6
Salt and pepper to taste
7
100g ricotta cheese crumbled
8
400g puff pastry for turnovers
9
1 tablespoon water
10
1 egg, lightly beaten

Directions

1
1 In a pan, sauté the chicken in 1 tablespoon of olive oil until golden
2
2 Rinse the spinach leaves well and chop them
3
In a pan, heat the vegetable oil, cook the onion and spinach until the liquid has reduced
4
Season with salt and pepper
5
Add the ricotta cheese, chicken, and mix well
6
With the help of a pastry cutter, make circles of 10cm diameter with the puff pastry
7
Distribute the filling over half of the circles
8
Wet the edges of the pastry with water, fold the turnovers, and press the edges together with a fork
9
Brush with beaten egg, place in a baking dish, and bake in a preheated oven at 180°C for 20 minutes or until golden.