Everything is better with pastry, and these creamy chicken and bacon turnovers are no exception. The creamy savoury filling is wrapped in rich butter puff pastry and baked until golden - you won’t be able to stop at one.
Ingredients
- 1 tbs olive oil
- 500g chicken breasts, diced
- 2 rashers bacon, diced
- 1 clove garlic, crushed
- 30g butter
- 1 tbs plain flour
- 1 cup milk
- 1 cup tasty cheese, grated
- 2 sheets butter puff pastry, defrosted
- 1 egg, beaten
Method
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Step 1Heat oil in a nonstick frypan over medium heat. Cook chicken and bacon for 2-3 minutes. Add garlic and cook for a further minute. Set aside.
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Step 2In a medium saucepan, melt butter. Add flour and stir over medium heat for 1 minute. Gradually whisk in milk to create a smooth sauce. Allow to simmer and thicken for 1-2 minutes. Remove from heat and stir through cheese. Add chicken and bacon mixture to cheese sauce and stir to combine. Set aside to cool.
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Step 3Preheat the oven to 200C. Line an oven tray with baking paper.
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Step 4Cut each sheet of puff pastry into four squares. Add a spoonful of cooled filling to the centre of the 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 5Brush liberally with beaten egg. Bake for 18 minutes until puffed and golden.
Recipe Notes
- Serve with a delicious green salad.
- You can use regular puff pastry if that’s what you have on hand, but butter puff is that little bit tastier.
- These make great lunch box fillers for the next day.
- Recipe and photo by Greer Worsley.
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