Thehungrycodercooks

Ingredients

For the Chicken:

• 0.5 lb chicken (225 g)
• 1 tsp Italian seasoning
• 2 tsp paprika, divided (1 tsp for marinating + 1 tsp for the creamy base)
• Salt to taste

For the Sauce:

• 4 tbsp butter (56 g)
• 1 cup chopped onions (150 g)
• 1 cup heavy cream (240 ml)
• 2 tbsp flour (16 g)
• 0.5 lb spinach, chopped (225 g)
• 1 tbsp tomato paste or sun-dried tomatoes (15 g)
• 1 cup shredded Parmesan cheese (100 g)
• 1/2 tsp black pepper
• 1 chicken bouillon cube
• 0.11 lb mushrooms (50 g), oyster or shiitake, sliced

Directions

1. Start by marinating the chicken thighs with paprika, salt, and Italian seasoning.
2. Pan-fry the chicken in oil over medium heat until fully cooked. Set aside to cool, then cut into cubes or shred.
3. In the same pan, heat butter and sauté the onions with chicken bouillon (or chicken powder) until the onions are soft and translucent.
4. Add mushrooms, paprika, Italian seasoning, tomato paste, and black pepper. Cook until the mushrooms soften and release their moisture.
5. Stir in the spinach and cook until wilted. Add fresh cream and flour, mixing well to create a creamy sauce. (Note: You can substitute with store-bought Alfredo sauce if preferred.)
6. Add the cooked chicken back into the pan. Stir in plenty of Parmesan cheese (or any cheese of your choice) and mix until everything is well combined.
7. Once the gravy thickens, remove from heat and let the filling cool completely.

Assemble & Bake

1. Roll out the puff pastry sheets and cut them into equal squares.
2. Add a generous amount of the cooled filling to the center of one square. Top with shredded mozzarella.
3. Lightly egg wash the edges. Place another square on top and gently press the edges to seal.
4. Use a fork to crimp the edges and a knife to create small decorative slits on top (optional).
5. Brush the tops with egg wash and sprinkle with sesame seeds.
6. Bake at 400°F (200°C) for about 15 minutes, or until golden brown and puffed.

Let them cool slightly before serving – that creamy center is HOT when it first comes out 😅

Recipe Video

Notes