Chicken Turnovers with Diced Vegetables
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
|Per 275 g serving||Amount|
|Saturated Fat||16 g|
|Per 275 g serving||% Daily Value|