Chicken Wellington

1. In a pan, sauté the butter, garlic, and onion. Add the spinach, cream cheese, breadcrumbs, and minced chicken. Then, crumble the Knorr seasoning cube into the mixture, and cook for 2 minutes. Remove from heat and set aside.

2. Remove the puff pastry from the refrigerator, unfold it, and cut each sheet in half to make 4 pieces (or to the size that fits your filling).

3. Place the chicken and cheese filling in the center of each prepared puff pastry sheet. If the sheet is too small to fit the filling, roll it out a little more. Leave 2 inches around the edges

4. Divide the spinach mixture into two portions. In a small bowl, mix the egg with 1 teaspoon of water (or milk) to create an egg wash. Brush the edges of the puff pastry with the egg wash.

5. Fold up the sides of the puff pastry, pinching and sealing around the edges. Cut off any excess on the ends and flip them over.

6. Bake in the preheated oven for 20-25 minutes or until the puff pastry is golden brown. Serve hot.