焗元寶三角餃（變版Samoza)

雞肉切丁，用鹽/糖/胡椒粉/米酒，醃半小時。用少許油煎香，熟透。 Chicken diced, marinated with salt/sugar/pepper/rice wine for half an hour. Pan fried until cook through.

波菜洗淨，用沸水燙輭，快速用冰水浸泡。保持翠綠。擠去水份切碎。 Wash the spinach, boil it with boiling water, and soak it in ice water. Keep green. Squeeze out the water and chop it.

薯仔去皮切丁，用水煮熟。隔去水。 Potatoes are peeled and diced and cooked with water. Separate the water.

雞肉/ 波菜/ 芝士絲/ 薯仔, 加鹽/黑胡椒粉調味，拌勻。 Chicken / Spinach/ Cheese / Potato, season with salt / black pepper, mix well.

派皮攤開，割開八份。放上適當份量的餡料，對邊接成三角餃。 Spread out The pie sheet and cut in equal eight. Put a proper amount of filling and mix it into a triangle dumpling.

用叉每邊扎一下，焗烤時透熱氣。掃上蛋液，完成時，顏色漂亮。 Use a fork to pierce it on each side to let the heat pass through. Blush egg bath for beautiful color when done.

焗爐預熱華氏400度(攝氏200度）。 The oven is preheated to 400 degrees Fahrenheit (200 degrees Celsius).

焗15-20分鐘，至金黃。 Bake 15-20 minutes, to golden brown.