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1
Preheat the oven to 425 degrees.
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2
Place puff pastry rectangles on a baking sheet lined with parchment.
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3
Brush surface of each piece with beaten egg without letting egg drip down sides of pastry.
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4
Bake for 10 minutes.
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5
Lower heat to 350 degrees and bake 25 minutes longer or until pastry is nut brown and crisp to the touch.
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6
Meanwhile melt 6 tablespoons of butter over medium heat.
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7
Saute shallots for a minute.
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8
Add onion and saute 5 to 6 minutes longer or until tender.
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9
Add apples and cook for 15 minutes or until very tender.
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10
Season well with salt and pepper; set aside until later.
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11
Remove pastry from the oven.
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12
Split each piece in half by carefully pulling the top piece off the bottom with your fingers.
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13
Do this with a light touch or the fragile pastry will break apart.
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14
Season each piece of chicken with salt and pepper.
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15
Melt remaining 2 tablespoons of butter in a 12-inch skillet.
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16
Saute chicken over fairly high heat for 3 minutes a side.
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17
Remove pan from the heat.
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18
Quickly reheat the apples.
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19
When hot, add the spinach and heat just until wilted.
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20
Season with the vinegar, salt and pepper.
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21
Place bottom half of pastry on a dinner plate.
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22
Top with chicken and spoon spinach and apple mixture, with juice over the top.
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23
Lay top piece of pastry, slightly askew across the spinach.
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24
Serve immediately.
