Ingredients

1 Chicken breast cut into strips
Baby spinach leaves (A handful)
Shredded mozeralla (2 ounces)
Diced onion (1 small one)
Minced garlic (2 cloves)
Puff pastry Sheet (I used Peppridge farm, found in the frozen food isle)
Tumeric powder (pinch)
Ground chili pepper powder (however much spicy you want)
Salts (MSG + Table Salt)
Hot Sauce
Basil (pinch of dried leaves)


Put the chicken in a bowl of cold water, and add a few spoons of baking soda. Mix. Let sit 10 mins, then wash the chicken and strain it to rid it of water.

Marinade chicken with:
A little tumeric
A little ground chili pepper powder
Some salts (i used salt + MSG)
Hot sauce
Basil leaves


Brown the onion and garlic.


Toss the chicken in and cook it.


Lay out a sheet of the puff pastry flat on some wax paper or saran wrap.
Layer it with the chicken mix first, then spinach leaves, then cheese.


Beat an egg up, and brush it on all 4 edges. Take one side and fold it over, pressing the edges every inch or so to seal.


Bake at 350 for 20 minutes or until evenly cooked and golden brown.


SERVE!


And thats that.