Friday, 11 May 2012

Goat Cheese, Spinach and Cranberry Filling

I used this filling to create a puff pastry filled pinwheel appetizer and also a stuffed chicken breast.
The combination of the tart goat cheese along with spinach and the sweet cranberries makes a lovely balanced combination.

You will need:

  • 4 oz/1/2 cup goat cheese
  • 3 oz (or half a small bag) baby spinach- cooked and drained = 1/4 cup
  • 1 tsp lemon zest
  • 1/3 cup onion- finely diced
  • 2 cloves garlic- chopped fine
  • 1 tbsp hot chili jam
  • 1/4 cup dried cranberries- chopped fine
  • salt and pepper
  • puff pastry- at room temperature
  • 2 chicken breasts

Step 1: add spinach to a saute pan with a tsp of olive oil. It will cook with the water in the spinach and the small amount of oil in 3-4 minutes. Drain in a colander until cool enough to handle. Once cool enough, roll in paper towel and squeeze until most of the water has been removed.

Step 2: add the chopped onion to a tbsp of olive oil and saute until starting to brown. Add chopped garlic and fry for 1 more minute. Remove from heat.

Step 3: buy a good quality goat cheese. In a medium sized bowl add goat cheese, squeezed, drained and chopped spinach, chopped cranberries and lemon zest.

Step 4: add a hot chili jam

Step 5: add slightly cooled onions, garlic, salt and pepper. Taste it, adjust seasoning if necessary.

Step 6: you can buy puff pastry that you need to roll out (like this one) and you can buy puff pastry in pre-rolled sheets (those are better) I prefer the puff pastry that is all butter instead of shortening.

Step 7: spread half the mix on one half of the puff pastry and use the other half to stuff 2 chicken breasts or use both sheets of puff pastry. Roll up and freeze the roll for 30 minutes to make slicing easier.

Step 8: butterfly chicken breasts, add remaining filling and secure with baking twine.

Step 9: bake the pinwheels on parchment paper in a 375 degree oven for 25 minutes or until lightly browned.


Bake the chicken breasts in the same 375 degree oven for 25-30 minutes with a bit of olive oil on top and bottom of chicken since there is very little fat with the skinless breasts. Remove twine and slice.

Two ways to use the same stuffing.

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