Retro apricot chicken is the more-ish filling in these golden puff pastry turnovers. You might want to double the recipe so you can enjoy leftovers the next day!
Ingredients
- 500g chicken breast, 1.5cm dice
- 40g sachet French onion soup mix
- 1 tbsp plain flour
- 1 tbsp olive oil
- 405ml tin apricot nectar
- 1/4 cup cream
- 3 sheets puff pastry, defrosted
- 1 egg, beaten
Method
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Step 1Place chicken in a bowl with soup mix and flour and toss to coat. Heat oil in a large frypan and add chicken as well as any remaining soup mix and flour. Stir over medium heat until all of the chicken is opaque. Pour in apricot nectar. Bring to the boil, reduce heat and simmer for 8 minutes until sauce has thickened. Stir through cream. Transfer to a bowl and refrigerate until completely cool.
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Step 2Preheat oven to 200C. Line 2 oven trays with baking paper. Cut each pastry sheet into four squares. Working with one sheet at a time, place a small quantity of cooled apricot chicken in the centre of the pastry square. Bring two opposite corners of pastry and press together in the centre. Bring the other two corners together and press together the diagonal seams to form a cross on the top of the turnover. Repeat with remaining pastry and filling.
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Step 3Brush each turnover with beaten egg. Bake for 22 minutes until puffed and golden.
Recipe Notes
These turnovers can be enjoyed hot and fresh from the oven, but are also delicious eaten cold, or reheated, the next day.
If you have leftover cooked chicken from a roast, you could make a sauce with French onion soup mix and apricot nectar and stir the cooked chicken through it, then cool and continue to make the turnovers.
Recipe and photo by Greer Worsley.
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