Chicken & spinach pie

Made with St-Auvent® Feuilletage

Cooking Time

45 mins

Serving Suggestion

10 people


Allergy information


How to make Chicken & spinach pie


First prepare the puff pastry. Mix the flour, salt, water and St-Auvent Biscuit until a homogenous dough. Let the dough rest for 10 minutes. 


Roll the St-Auvent Puff to 10 mm thin, give the dough 3 simple foldings with the St-Auvent Puff. Let the dough rest for 30 minutes in the fridge.


Roll the dough to 30 cm wide and 12 mm thin. Cut the puff pastry dough in 2 pieces. With a cutter, slice 5 mm slices from 1 dough so that you can see the layers. Put these slices on top off the 2nd dough with the layers upside down.


Roll the dough to 2,5 mm thin. Cut strips of 4cm wide and 56 cm long and put these inside a round mould (18 cm diameter). Cut the rest of the dough into 17cm circles and put them on the bottom. Put some weight inside the mould for blind baking. Bake for 25 minutes at 170°C.  


Prepare the quiche filling by adding all filling ingredients to a large bowl and mixing until homogenous.


After baking, remove the weight and fill the mould up to ¾ with filling, chicken and spinach. Bake for another 30 minutes at 180°C. Finish by decorating with fresh vegetables.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Puff pastry:
1500 g flour
25 g salt
150 g St-Auvent Biscuit
750 g water
1250 g St-Auvent Feuilletage
1 kg baked chicken
1 kg spinach
Quiche filling:
750 g milk
750 g cream
30 eggs

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