Creamy chicken and mushroom turnovers

Name: Creamy chicken and mushroom turnovers
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 30 g butter; 1 tbsp vegetable oil; 1 onion (finely diced); 2 garlic cloves (finely diced); 6 large flat mushrooms (chopped into 2cm pieces); 400 g crème fraiche; 2 lemons (zested); 1 tbsp cornflour (mix with 2 tbsp water); 1 tbsp Superb Herb tarragon or thyme (chopped); 1 pack shredded chicken (300g); 1 pack puff pastry sheets; 1 egg; white sesame seeds

A triangle shaped baked pie on a plate with greens.

This chicken and mushroom turnover recipe has us drooling! These are a delicious lunch or dinner, and can be made in bulk for the week ahead.

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Prep Time 10

Cook Time 45

Total Time 55

Course Brunch, Lunch, Snack

Servings people

Ingredients

30 g butter
1 tbsp vegetable oil
1 onion finely diced
2 garlic cloves finely diced
6 large flat mushrooms chopped into 2cm pieces
400 g crème fraiche
2 lemons zested
1 tbsp cornflour mix with 2 tbsp water
1 tbsp Superb Herb tarragon or thyme chopped
1 pack shredded chicken 300g
1 pack puff pastry sheets
1 egg
white sesame seeds

Instructions

Preheat oven to 200°C 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.