Spanich Stuffed pastery

Ingredients:
1 package of reduced-fat puff pastry (thawed)
1 cup cooked and shredded chicken breast (0 points)
1/2 cup low-fat cheese (such as mozzarella or cheddar) (3 points)
1/2 cup diced bell peppers (0 points)
1/4 cup chopped onions (0 points)
1/4 cup tomato sauce (0 points)
1 teaspoon smoked paprika (0 points)
1/2 teaspoon cumin (0 points)
Salt and pepper to taste
1 egg (for egg wash) (0 points)

Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Filling: In a bowl, mix the shredded chicken, low-fat cheese, bell peppers, onions, tomato sauce, smoked paprika, cumin, salt, and pepper.

Cut Pastry: Roll out the puff pastry and cut it into squares (about 3×3 inches each).

Fill Pastry: Place a spoonful of the chicken mixture in the center of each pastry square.

Fold Pastry: Fold the pastry squares over to form triangles and press the edges with a fork to seal them.

Egg Wash: Beat the egg and brush the tops of the pastries with the egg wash.

Bake: Place the pastries on a baking sheet lined with parchment paper. Bake for about 15-20 minutes or until golden brown and puffed.

Serve: Allow the pastries to cool slightly before serving.

Points:
Each pastry is approximately 3-4 points, depending on the brand of puff pastry and low-fat cheese you use.

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