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Chicken and Bacon Turnovers |
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| Serves 4 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
180g tub quark
1 tsp mustard
3 skinless cooked chicken breasts, finely chopped
25g cooked crispy bacon, chopped
2 tbsp freshly chopped chives
75g cooked sweetcorn
320g ready-rolled puff pastry sheet
1 medium egg, beaten.
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Preheat the oven to 220C/200c
Fan/ Gas 7. In a large bowl, beat the cream cheese to
soften. Stir in the mustard, chicken, bacon, chives,
sweetcorn and seasoning.
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Unroll the pastry and roll
further with a rolling pin to a rectangle about 28 x 38cm.
Cut into quarters. Spoon one quarter of the filling on to
one side of each pastry piece, leaving a 1 cm border.
Brush beaten egg all around the filling. Fold the
opposite side of the pastry over the filling to cover and
press to seal. Use a fork to crimp the edges. Brush the
tops with more egg and cut a steam hole in the centre of
each turnover.
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Arrange on a baking sheet
lined with baking parchment and cook for 20 mins until
puffed and golden. Leave to cool for a few minutes, then
serve with a green salad.
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