Puff Pastry filled with Chicken, Spinach and Mozzarella

My main Thanksgiving dish was a log of puff pastry.

From the Deli counter wafer thin cooked chicken breast, defrosted spinach leaves, pumpkin seeds and mozzarella.

Each layer was seasoned individually to round the taste. Pepper on the chicken, salt and nutmeg on the spinach and Italian seasoning on the mozzarella.

I used a fold over strip method to close the pastry. But if you want it simple, just fold the sides over.

Brush it with egg yolk and sprinkle sesame seeds on top.

Bake at 200 C for 20 to 25 min.

Ingredients:

1 rectangular butter puff pastry

200 g cooked Deli chicken breast 

300 g defrosted and squeezed out spinach

30 g pumpkin seeds

125 g mozzarella ball

Salt, pepper, nutmeg, Italian seasoning

1 egg yolk

2 tsp black sesame seeds