Chicken and spinach terrine
Preparation: 15 minutes Cooking: 30 minutes Serves: 4 Ingredients 400g chicken mince 1 onion, diced 2 cloves garlic, crushed 1 tbsp dried oregano 1 sheet puff pastry 2 tbsp whole egg mayonnaise 2 cups spinach leaves Method Preheat oven to 200C. Heat a large non-stick frying pan. Cook mince, onion and garlic together for 7 minutes. Add dried oregano. Remove from heat. Lay out pastry sheet. Spread with mayonnaise. Cover with half spinach leaves. Cover evenly with chicken mixture. Add remaining spinach leave over the top. Carefully roll into a log. Place onto a greased oven tray. Bake for 20 minutes. Slice into thick rounds and serve with a fresh green salad.