The whole family will love this delicious, on-trend recipe.


  • 2 teaspoons oil250g chicken thigh, trimmed of any fat and diced1 small onion, chopped1 x Continental Stock Pot Chicken2 cups chopped spinach125g ricotta cheese50g fresh breadcrumbs¼ tsp grated nutmeg½ tsp ground pepper2 sheets puff pastry1 egg beaten with 1 tsp water to glaze


  • 1.

    Preheat oven to 200°C. Line a baking sheet 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.Mix together the spinach, ricotta, breadcrumbs, nutmeg and pepper. Add chicken mixture and stir to combine.Cut 24cm rounds from each sheet of pastry. Place one round on 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.Bake for 25-30 minutes until golden.Allow to cool slightly before slicing and serve with steamed vegetables or salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 164kj
  • Fat Total 12g
  • Saturated Fat 3g
  • Protein 12g
  • Carbohydrate 0g
  • Sodium 60mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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