Chicken & Spinach Coulibiac

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Finely chop the onion and sauté it in a pan with the olive oil over medium heat until soft and translucent, about 5 minutes.

3. 3

   Add the spinach to the pan and cook until wilted. Remove from heat and let cool slightly.

4. 4

   Dice the chicken breast into small cubes. Season with salt and black pepper.

5. 5

   In a bowl, combine the cooked white rice, sautéed onion and spinach, diced chicken breast, chopped hard-boiled egg, and fresh tarragon. Mix well and adjust seasoning with salt and pepper.

6. 6

   Roll out the puff pastry on a lightly floured surface into a rectangle large enough to enclose the filling.

7. 7

   Place the filling in the center of the pastry, shaping it into a log and leaving enough pastry on all sides to fold over.

8. 8

   Fold the pastry over the filling, sealing the edges well. Place seam-side down on a baking tray lined with parchment paper.

9. 9