Recipes
Peach-and-Raspberry-Eton-Mess

Spinach and Chicken Pastry Pinwheel

Spinach and Chicken Pastry Pinwheel

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I know there are a lot of flavours going on here, but bear with me as the sweet and savoury flavours combine to make something really delicious! It’s a great recipe to use up leftover chicken and would work with different types of greens like rocket, silverbeet or sorrel, to name a few. This makes two pinwheels, so if one is enough for you then simply freeze the other one and cook at another time. It can also be eaten at room temperature, so is great for picnics.

  • Recipe by Christie Connelly
  • Serves 4 to 6
  • Prep Time 15 minutes
  • Cooking Time 40 minutes
Ingredients
  • 2 sheets reduced fat puff pastry
  • 350g spinach, washed and stems removed, roughly chopped
  • 2 tablespoons olive oil
  • 1 medium red onion, diced
  • 2 cloves garlic, finely chopped
  • 200g cooked chicken, shredded (leftover BBQ or roast chicken is perfect)
  • 1 teaspoon root ginger, grated
  • 1/2 teaspoon ground cinnamon
  • 100ml Vitasoy Original soymilk
  • 100g feta, crumbled
  • 2 eggs, lightly beaten plus one extra egg, beaten
  • 1/2 orange, juiced and zested
Instructions
  1. Place the pastry sheets onto the bench to thaw. Make sure you keep the plastic backing on them as this will make it easier to roll the pinwheels later. Heat the oven to 200C.
  2. Heat the olive oil in a large, deep, heavy based frying pan over medium heat. Add the onion and cook for five minutes until softened and just starting to brown. Add the garlic, ginger and cinnamon and stir well. Cook for 1 minute more then add the spinach and cook for 3-4 minutes until wilted.
  3. Add the chicken, soy milk, feta, orange juice and zest and stir through. Take off the heat and leave for a few minutes to cool slightly. Stir through the two beaten eggs and season well with lots of cracked pepper and a little salt.
  4. Line a large baking tray with greaseproof paper and place both the puff pastry sheets side by side. Spoon the spinach mixture evenly over both pastry sheets in a thin layer. Carefully roll the pastry up from one side, using the plastic to help you roll it neatly by slowly peeling it away with each turn. Much like you would roll a roulade or swiss roll.
  5. Make sure the seam side of both rolls is on the bottom, then brush with beaten egg and bake for 30 minutes until puffed and golden. Allow to cool and firm up for 5 minutes before slicing thickly with a serrated knife to keep the pastry in tact for each piece. Serve with salad or steamed vegetables.