Ingredients
Method
1.Preheat oven to 200°C/400°F. Heat large frying pan on high; cook spinach until wilted. When cool enough to handle, squeeze excess moisture from spinach; chop coarsely.
2.Combine spinach, chicken and corn in large bowl; season. Halve shortcrust pastry sheets. Spoon a quarter of the chicken mixture down long edge of pastry. Roll to enclose filling; cut into three pieces. Repeat with remaining pastry and chicken mixture.
3.Place rolls on baking-paper-lined oven tray; bake about 30 minutes or until browned.
