Creamy Chicken Mushroom Turnovers
These golden, flaky turnovers are packed with creamy mushroom and roast chicken—sure to disappear in no time! Enjoy them with a dollop of brown sauce or relish, and a seasonal herb and tomato salad for the perfect meal.
15 mins
45 mins
Ingredients
- 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 Hellers shredded roast chicken
- 1 pack puff pastry sheets + egg wash
- White sesame seeds
- Preheat oven to 200C and line a large baking tray with baking paper.
- In a large fry pan, heat butter and oil.
- Sauté onions gently for 10 mins. And then the garlic for 2 mins.
- Add the mushrooms and cook for a further 5-8 mins until soft.
- Stir in the crème fraiche and lemon zest then simmer.
- Stir in the cornflour water until the sauce thickens (about 5 mins).
- Add the chicken and simmer for a further 5 mins. Season to taste.
- Cut the puff pastry into 15cm rounds and egg wash around the edges.
- Put a spoonful of mixture into the centre of each pastry round and spread along the middle.
- Fold pastry over to form a crescent and crimp the edges to seal. Repeat until all the mixture’s gone.
- Egg wash the turnovers, sprinkle with sesame seeds then bake for 12-15 mins, or until golden and flaky.
Shredded Roast Chicken
Hellers Shredded Roast Chicken is tender, flavourful, and ready to use. Perfect for easy dinner ideas like chicken pizzas, and lunch recipes like wraps and chicken salads. It’s a convenient way to add delicious roast chicken to your favourite dishes.
300g Pack
