Chicken and Spinach rolls

Posted by Chantel Martiromo
4 ingredients Kids (Simple, healthy, fun in the kitchen) by Kim McCosker, the international bestselling author of 4 ingredients, one pot, one bowl. Published by Atria Smart Book. You can view her website at SimmonandSchuster.com

This recipe was sent to me from members of junior Squad of Golf Queensland. Rising superstars on the course and in the kitchen.
Makes 12
14 ounces of ground chicken
3 ounces of baby spinach
1 can (8.25 ounces) cream style corn
2 sheets frozen puff pastry, thawed
Preheat oven to 400 degree F, Line a baking sheet with parchment paper. In a large nonstick skillet, place 2 tablespoons water and cook the ground chicken over medium high heat until though, stirring to break up about 4 minutes. let cool, then stir in spinach and corn and season to taste. Lay the pastry
on a flat, clean surface and cut in half, forming 4 square sheet. Spoon one-quarter to the chicken mixture down the long edge of 1 piece of pastry. Roll to enclosed the filling and cut into 3 pieces. Gently score the surface of each 3 or 4 times. Repeat with the remaining pieces of pastry and chicken mixture. Pace the rolls on the baking sheet seam side down and bake until browned about 30 minutes.
Optional: Brush with a beaten egg before baking for glistening shine.


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