Chicken, Spinach and Goat Cheese Pinwheels
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper; set aside.
Heat 1 tbsp (15 mL) olive oil in large skillet set over medium-high heat; cook chicken, onion, garlic, thyme, rosemary, salt and pepper, breaking up with wooden spoon, for 8 to 10 minutes or until chicken is browned and cooked through. Transfer chicken mixture to bowl.
Return skillet to stovetop. Add remaining oil to skillet; cook spinach for about 1 minute or until starting to wilt. Remove from heat; combine with chicken mixture. Let cool completely.
Unroll puff pastry on work surface. Roll out each pastry sheet into 16- x 8-inch (40 x 20 cm) rectangle, about ⅛-inch (3 mm) thick.
Divide chicken mixture evenly among each sheet of pastry; top with goat cheese. Starting from 1 long edge, roll up pastry into log to enclose filling. Wrap in plastic wrap; refrigerate for 30 minutes.
Slice pastry logs into ½-inch (1 cm) thick pieces; arrange on parchment paper–lined baking sheets. In small bowl, stir egg with 1 tbsp (15 mL) water; brush over pinwheels. Refrigerate for 15 minutes. Bake, turning once, for 35 to 40 minutes or until pastry is golden, puffed and flaky on both sides.
Helpful Tip
Pastry can be rolled into logs up to 2 days in advance. Wrap tightly with plastic wrap; refrigerate until ready to slice and bake.
