Try this recipe to make a batch of chicken and mushroon pot pie turnovers!
Ingredients:
1 pack (6 sheets) frozen ready-rolled puff pastry
1 can (290g/ 10.2oz) condensed cream of mushroom soup
1/2 chicken breast, skin removed, cooked and finely shredded
1 pack (200g) brown mushrooms, stems removed and sliced thinly
1/2 onion, finely diced
2 cloves garlic, minced
1/4 teaspoon coarsely ground black pepper
1 egg, lightly beaten
Pinch of black pepper, to taste
Steps:
1. Start by sautéing diced onion and minced garlic in some olive oil until the onion turns soft and translucent, about 2-3 minutes. Add the sliced mushrooms and stir to combine.
2. Season with black pepper and cook this for about 3-4 minutes on medium heat – you want the mushrooms to wilt a little. Stir occasionally.
3. Once done, turn off the heat, add the cream of mushroom (condensed) soup and shredded (cooked) chicken.
4. Mix and transfer this to a bowl. Allow the mixture to cool before using.
5. Cut a piece of ready-rolled puff pastry into quarters. You can also cut them into circles or whichever shape you prefer. I like cutting them into quarters because there is no wastage – puff pastry is not that cheap after all!
6. Brush the edges with egg wash.
7. Place a tablespoon of the mixture in the middle of each square. Lift one corner and fold it diagonally over to make a triangle.
8. Seal the edges with a fork.
9. Carefully place the turnovers on a lined baking tray. Brush with egg wash.
10. Bake at 180°C for 20-25 minutes, or until the pastry turns golden brown.
Notes:
Can be kept frozen in an air-tight zip lock bag for up to 3 months. Thaw in fridge over night before re-heating.
Republished with permission from thedomesticgoddesswannabe.com
