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.
CACCIATORE-STYLE CHICKEN & PASTA
PREP + COOK TIME 25 MINUTES SERVES 4
This story is from the Issue 68 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 68 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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