Chicken Spinach and Artichoke Puff Pastry Parcels

Chicken Spinach and Artichoke Puff Pastry Parcels are super elegant and perfect for your Easter celebration!

Sponsored Post:  This post is sponsored by the Puff Pastry brand but the content and opinions expressed here are my own.

Spring is fast approaching and Easter is right around the corner!  Although we had a dusting of snow last night in my part of the country, it didn’t last long and today the weather went right back to sunny and beautiful.  And let’s hear it for daylight savings time!  Can I get an amen to longer days?

Are you wracking your brain trying to come up with a creative, show-stopping delight for your Easter gathering?  I’ve got your back with these lovely Chicken, Spinach and Artichoke Puff Pastry Parcels!  They’ve got spring written all over them and are the perfect way to start your Easter celebration!

These stunning little parcels begin with Pepperidge Farm® Puff Pastry Sheets which I fill with a crowd-pleasing combination of chicken, baby spinach, artichokes, two types of cheese, mayonnaise and fresh chives.  Baked and baby…. Your guests will love them!

When I’m working for a personal chef client, planning a party or family is in town for a holiday such as Easter, Pepperidge Farm® Puff Pastry Sheets are my answer for ease and convenience.  These Puff Pastry Sheets will make you look like a pro!

You can find Pepperidge Farm® Puff Pastry in the frozen dessert section of your supermarket.  They come two to a box with full handling instructions.

After thawing per package directions, use a rolling pin to flatten slightly.  If necessary, press gently with your fingers to fill in the seam.

Cut into four even squares and place on a parchment paper-lined baking sheet.

Fill with the chicken, spinach and artichoke mixture.  Dab a small amount of egg wash on each corner of the pastry, then pull the corners up over the filling.

Brush the Chicken Spinach and Artichoke Puff Pastry Parcel with an egg wash to enhance the pastry’s already gorgeous golden color….

Bake… and…. friends…..

We’re talking easy, fan-say and totally Pinterest-worthy!  How cool is it that these Puff Pastry Sheets go from frozen and ready to use to something light, airy, flaky, delicious and sure to be the hit of your Easter celebration!

Besides the perfect starter for an Easter celebration, Chicken Spinach and Artichoke Puff Pastry Parcels are very versatile.  Serve with a cream of asparagus soup and salad of baby spring greens for a simple, elegant spring-inspired pre-Easter luncheon.

What’s even better, there are many more things you can do with Pepperidge Farm® Puff Pastry  For more great puff pastry recipes, visit Puff Pastry.com.  Happy Easter and Spring!

Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!

Chicken Spinach and Artichoke Puff Pastry Parcels

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Prep Time 30 min

Cook Time 22 min

Total Time 52 mins

Yields 16 parcels

Chicken Spinach and Artichoke Puff Pastry Parcels are super elegant and perfect for your Easter celebration!

Ingredients

• 2 tablespoons olive oil
• 2 (5-ounce) packages baby spinach
• 3 cloves garlic, minced
• salt and freshly ground black pepper, to taste
• 2 boneless skinless chicken breast halves (approximately 1 pound), cooked, cooled and diced
• 1 can (15-ounce) artichoke hearts, drained, squeezed of excess moisture and chopped
• 1 container (6.5-ounce) herb and garlic cheese spread
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup mayonnaise
• 2 tablespoons chopped fresh chives
• 1 large egg mixed with 1 tablespoon water
• 2 (17.3-ounce) packages Pepperidge Farm® Puff Pastry Sheets (4 sheets)

Directions

Preheat oven to 400 degrees.  Thaw puff pastry per package directions.

Heat oil in a skillet or saute pan over medium-high heat.  Add the baby spinach and cook, 3-4 minutes or until wilted.  Stir in garlic and cook 30 seconds more or until fragrant.  Transfer baby spinach to a sieve or colander to drain.  Gently press on the spinach with a wooden spoon to extract any excess moisture.

Combine spinach, chicken, artichoke hearts, herb and garlic cheese spread, Parmesan cheese, mayonnaise and chives in a small bowl.  Season to taste with salt and black pepper.

Combine egg and water to form an egg wash.  Set aside.

Roll out and cut each sheet into four even squares.  Place even amounts of the chicken filling in the center of each puff pastry square.  Dab a small amount of egg wash on each corner of the puff pastry.  Pull the corners up and over the filling to form a square parcel.  Dab each parcel with egg wash.

Bake for 20-22 minutes or until golden.  If the pastry pulls away from the filling, gently press it back down with a spoon or spatula while still hot.  Serve immediately.

by Carol | From A Chef's Kitchen

Recipe Notes

FREEZER-FRIENDLY:  Place in an airtight container.  Freeze up to 3 months.  No need to thaw.  Place on a baking sheet and reheat in a 375 degree oven.

Prep time does not include cooking the chicken.

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