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.
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 <a href="/product/shredded-roast-chicken">chicken</a> 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
Roast chicken on pizza - awesome. We've made it easy and already sorted with roast chicken.
300g Pack
