Tasty Lemon Chicken & Spinach

All you need:

• 1 light puff pastry sheet
• 1 skinless chicken breast(approx.200g)
• grated zest of 1/2 lemon
• 1 tbsp lemon juice
• 2 handfuls of baby spinach leaves-washed and drained
• 2 tbsp half fat creme fraiche
• few strips of red pepper 
• beaten egg to glaze
• salt and pepper to taste

Preparation:

Preheat oven to 220*C (200*C for fan assisted ovens)/Gas Mark 7.

1. Unroll pastry sheet and cut into 4 equal rectangles, place on a lined baking sheet.
2. Cut chicken into thin strips, mix with lemon zest and juice, half of the spinach leaves(pick off any long stalks), creme fraiche and salt/pepper.Spoon onto the pastry pieces, spreading in an even layer and leaving 1 cm border all around.Lay 3-4 strips of red pepper on top of the filling.
3. Brush borders with beaten egg, pinch together the corners, twist them outwards and bring up long sides to just fold inwards slightly, making a little "wall" down each long side.Brush pastry with beaten egg and bake for 15-18 minutes untill chicken is thoroughtly cooked and pastry is golden.
4. Served topped with remainig spinach, shredded.