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Chicken and Bacon Turnovers |
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| Serves 4 |
Prep 20 mins |
Cooking 20 mins |
Easy |
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Ingredients |
180g tub of cream cheese or quark
1tsp mustard
3 skinless cooked chicken breasts, finely chopped
24g cooked crispy bacon, chopped
2 tbsp freshly chopped chives
75g cooked sweetcorn
320 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 of about 28 x 38
cm. Cut into quarters. Spoon one-quarter of the filling on
to one side of each pastry piece, leaving 1 cm border.
Brush beaten egg all around the filling. fold opposite
side of pastry over 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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DINNERS 
