250g whole wheat flour
80g of low-fat margarine
Salt to taste
Water amount needed
1 tsp. olive oil
100 g shredded cooked chicken
4 cups spinach
90 g skim mozzarella cheese
1 egg yolk
Place in a bowl the flour in crown form, add the margarine at room temperature in the center and add salt to taste.
Pour water slowly and knead the dough from the center out gradually incorporated until well.
Knead until smooth and soft bun. Let the dough rest for 30 minutes in the refrigerator.
Stretching roller until foil.
Cutting discs 10 cm in diameter and reserve in refrigerator.
Finely chop the onion and sauté in oil until transparent.
Add the chicken to the pan containing the onion.
Wash the spinach leaf by leaf and chop julienne.
Incorporate spinach to skillet with the chicken and onion. Simmer.
Incorporate chopped mozzarella cheese into small cubes.
Place the mixture into a large bowl and add the egg. Mix to incorporate all ingredients.
Place the filling in the center of the disc of dough, fold in half and make the pies repulgue characteristic.
Arrange in a container suitable for baking clean. Cook until golden brown.
Nutrition information per serving
16 g carbohydrate
8 g Protein
5.6 g of lipids