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Creamy Chicken, Mushroom and Tarragon Turnovers

Packed with creamy mushroom chicken, these golden flaky turnovers will be gone in no time.

Let’s prep

  • 30g butter
  • 1 tbsp vegetable oil
  • 1 onion finely diced
  • 2 garlic cloves finely diced
  • 6 large flat mushrooms roughly chopped into 2cm pieces
  • 400g crème fraiche
  • 2 lemons (zested)
  • 1 tbsp cornflour + 2 tbsp cold water whisked together
  • 2 sprigs each of fresh tarragon and thyme leaves only roughly chopped
  • 1 pack Santa Rosa shredded chicken
  • 1 pack puff pastry sheets + egg wash
  • White sesame seeds

Let’s cook

  1. Preheat oven to 200C and line a large baking tray with baking paper.
  2. In a large fry pan, heat butter and oil.
  3. Sauté onions gently for 10 mins. And then the garlic for 2 mins.
  4. Add the mushrooms and cook for a further 5-8 mins until soft.
  5. Stir in the crème fraiche and lemon zest then simmer.
  6. Stir in the cornflour water until the sauce thickens (about 5 mins).
  7. Add the chicken and simmer for a further 5 mins. Season to taste.
  8. Cut the puff pastry into 15cm rounds and egg wash around the edges.
  9. Put a spoonful of mixture into the centre of each pastry round and spread along the middle.
  10. Fold pastry over to form a crescent and crimp the edges to seal. Repeat until all the mixture’s gone.
  11. Egg wash the turnovers, sprinkle with sesame seeds then bake for 12-15 mins, or until golden and flaky.

Let’s serve

Enjoy your turnovers with a blob of brown sauce or relish, and a seasonal herb and tomato salad.

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