Puff pastry with chicken and vegetables

Ingredients:

For the layers:

• 1.5 cups cooked chicken meat, diced
• 1 sheet frozen puff pastry, thawed
• 2 tbsp (30 g) butter
• 1/2 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 2 tsp dried thyme
• 1 tbsp flour, plus a little for dusting
• 1/2 cup white wine
• 1 cup chicken broth
• 1 teaspoon mustard
• 1/2 cup frozen peas
• 1 large egg

For the salad:

• 1 kg. steamed spinach
• 1 clove garlic, cut in half
• 1 teaspoon mustard
• 1 tbsp. balsamic vinegar
• A little soy sauce
• 3 tbsp. l. olive oil

Preparation:

1. Prepare the fillingMelt the butter in a large saucepan over medium heat. Add the onion, carrot, and celery, season with salt and pepper to taste, and cook until the carrots are tender, about 10 minutes. Add the garlic and thyme and cook for another minute, stirring frequently.
   
   Add the flour and cook until the raw flavor disappears, about 1 more minute. Increase the heat slightly and deglaze the pan with wine. Stir in the broth and mustard. Add the peas and chicken, and cook at a very low simmer until the sauce thickens, 5-10 minutes. Remove from the heat and set aside.
2. Prepare the puff pastriesPreheat oven to 190°C. Place the puff pastry on a floured surface and cut into 4 squares (one cut horizontally and one cut vertically).
   
   Carefully roll out each square—they will expand in size by about 20%. Place on a baking sheet and spoon the meat mixture into the center.
   
   Fold the squares in half diagonally to form triangles. Seal the ends to form layers (use a little water to help seal if necessary). Press the edges with a fork to create decorative borders.
3. Beat an egg with a little water and brush the puff pastry with this mixture. Make a small slit in the top to allow steam to escape during baking. Bake the puff pastry until golden brown, about 30 minutes. Let cool for at least 10 minutes before serving, as the filling will be very hot.
4. Meanwhile, prepare the salad.Take a large wooden bowl and rub the inside with a clove of garlic.
   
   The garlic can then be discarded or saved for later use. Place the mustard in a bowl, add the vinegar and soy sauce (a French secret!), whisking vigorously for about 10 seconds until creamy.
   
   Season with salt and pepper. Using one hand, slowly add the olive oil while quickly whisking the sauce with the other, emulsifying it. Place the spinach on top of the sauce and toss just before serving. Serve with the chicken nuggets.