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.
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.