Chicken Turnovers with Diced Vegetables

Preheat the oven to 350°F (175°C).

In a large frying pan, sauté cubed chicken in oil over medium-high heat for 2 to 3 minutes before adding all of the vegetables. Continue cooking for another 3 to 4 minutes.

Add 35% cream to pan and cook down until almost all the liquid is gone. Adjust seasoning to taste.

While the chicken mixture cools, roll out pie crust in 4 18 cm (7in.) circles on a floured surface.

Divide the chicken and vegetable mixture in 4 and place in the middle of each pastry circle.

Cover with Gruyère, fold the crust over filling in a half-circle and seal the edges with a fork.

Brush beaten eggs onto each turnover and cut small slits in top diagonally to vent. Bake for 45 minutes.

Serve with an artichoke and asparagus salad.