WINNER, WINNER...

A take-home barbecued chicken isn’t just Australia’s favourite quick and easy dinner, it’s the basis for a multitude of delicious meal ideas.

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CHICKEN TURNOVERS

PREP + COOK TIME 30 MINUTES MAKES 12

3 cups (480g) shredded barbecued chicken (see notes)

310g can creamed corn

¾ cup (90g) coarsely grated cheddar

2 cups (280g) thawed frozen vegetable mix (see notes)

¼ cup (60ml) pouring cream

3 sheets ready−rolled puff pastry

1 egg, beaten lightly mixed salad (optional), to serve

1 Preheat oven to 180°C/160°C fan. Lightly oil an oven tray.

2 Combine chicken, corn, cheese, vegetables and cream in a large bowl.

3 Cut each pastry sheet into four squares. Place 2 heaped tablespoons filling in centre of a square; brush pastry edges with cold water. Fold pastry over diagonally to form a triangle; pinch or press edges with the tines of a fork to seal. Place on oven tray; brush with egg. Repeat with remaining pastry squares and filling.

4 Bake turnovers for 20 minutes or until pastry is golden and filling is hot. Serve turnovers with a mixed salad, if you like.

Test Kitchen

Notes

One barbecued chicken will yield about 3 cups shredded meat. The filling can be made a day ahead. Uncooked turnovers can be frozen, covered tightly, until required. Or make a double quantity of turnovers up to the end of step 3 and freeze half for another time. We used a frozen vegetable mix of peas, carrots and cauliflower, but any frozen vegetables of equivalent weight will work as well.