These Chicken & Spinach Bakes combine everything you love in a comforting savory pastry: juicy seasoned chicken, tender spinach, rich cream, and gooey cheese all enclosed in crispy, golden puff pastry. They’re the kind of bakery-style treat you’d pay good money for—but surprisingly easy to make at home.
The filling starts with sautéed chicken mince, onion, garlic, and a custom spice blend (cumin, paprika, oregano, garlic powder, onion powder). Add baby spinach and finish with double cream and mozzarella, and you get a luscious, creamy interior. Wrap this in ready-made puff pastry, bake till golden, and you have an impressive, filling bake perfect for lunches, snacks, or entertaining.
Rich & Filling: Perfect balance of protein, greens, and dairy.
No-Fuss Puff Pastry: Uses store-bought pastry squares for speed.
Great for Meal Prep: Make ahead and reheat easily.
Vegetable Boost: An easy way to add greens without sacrificing flavor.
Freezer-friendly lunchboxes or school snacks.
Brunch platters or savory tea-time offerings.
Using up leftover chicken or cooked spinach creatively.
For the Filling
300g chicken mince (or finely diced chicken)
2 tbsp oil
1 onion, finely chopped
1½ tsp garlic paste (or 3 garlic cloves, minced)
1 tbsp tomato purée
1 tsp ground cumin
1 tsp paprika
1 tsp oregano
1 tsp onion powder
1 tsp red chilli flakes (optional)
½ tsp salt (or to taste)
½ tsp black pepper
150ml water
2 tsp cornflour
200g baby spinach
100ml double cream (or cream cheese/crème fraîche as substitute)
100g shredded mozzarella (optional)
For the Pastry
Puff pastry squares (e.g. @shazminspuffpastry) or 2 sheets of puff pastry
Egg wash or milk (for brushing)
Sauté the Aromatics
Heat oil in a pan over medium heat. Add chopped onion and sauté for 2–3 minutes until softened.
Cook the Chicken
Add chicken mince, garlic paste, tomato purée, and all the spices and seasonings.
Cook on medium-high heat for 9–10 minutes, breaking the mince apart until browned and fully cooked.
Thicken the Mixture
Mix cornflour with 150ml water to make a slurry. Pour it into the pan and simmer for 2–3 minutes, stirring until slightly thickened.
Prepare the Spinach
Option 1: Blanch the spinach separately, squeeze out excess water, and stir into the chicken.
Option 2: Add raw spinach directly into the pan, cover to steam for 2 minutes, then cook uncovered on high heat for 5 minutes until water evaporates.
Creamy Finish
Stir in the double cream (or substitute) and cook for another minute.
Remove from heat and transfer filling to a bowl. Let it cool completely, then mix in the mozzarella if using.
Assemble the Parcels
Roll out the puff pastry or use ready-cut squares.
Add a few tablespoons of filling to the centre of each square — don’t overfill.
Fold to seal, press the edges with a fork, and make small slits on top for steam to escape.
Bake
Brush the tops with egg wash or milk.
Bake in a preheated oven at 180°C (fan 160°C) for 20–25 minutes, or until golden brown and crispy.
