Creamy Chicken and Mushroom Turnovers


This turnover recipe from the Santa Rosa kitchen has the team at Fresh drooling! These are a delicious lunch or dinner, and could be made in bulk for the week ahead.

30g butter

1 tbsp vegetable oil

1 onion finely diced

2 garlic cloves finely diced

6 large flat mushrooms roughly chopped into 2cm pieces (We love Meadows Mushrooms)

400g crème fraiche (we love Tatua)

2 lemons, zested

1 tbsp cornflour + 2 tbsp cold water whisked together

1tbsp chopped tarragon or thyme (We love Superb Herbs)

1 pack Santa Rosa shredded chicken

1 pack puff pastry sheets + egg wash (we use Paneton)

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, and sprinkle with thyme.

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.

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