Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Chicken & Bacon Turnovers
Chicken & Bacon Pot Pie Turnovers. I was going to call these Pasties but my Dad, who came from the south-west would be turning his grave! Brought up on pasties, I associate them with shortcrust pastry stuffed with beef and veggies. Here I’ve used my favourite chicken pie filling recipe spooned into pastry circles which are then folded in half and baked for just 15-20 minutes. Serve with a salad, or go for it with mash & veg!
Makes: 10-12
Prep: 25 minutes
Cooking: 20 minutes
Total: 45 minutes
Difficulty: moderate
INGREDIENTS
1 tbsp oil⠀
500g skinless boneless chicken breasts cut into 2cm pieces
4 rashers bacon chopped
1 small onion chopped
2 garlic cloves crushed⠀
1 tsp dried thyme⠀
1 1/2 tbsp plain flour⠀
50ml white wine⠀
50ml milk
100ml chicken stock
500g pack fresh puff pastry,⠀
1 egg beaten
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Colour the onions, bacon and garlic for 5 minutes in a hot pan with a lug of olive oil.
Add the chicken to the pan and colour for 6 minutes.
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Stir in the thyme and then the flour. Pour in the wine and let it bubble. Add the milk and stock, season and simmer for 10 minutes.
Let the mixture cool. This can be done up to 2 days ahead.
Roll out the pastry on a floured surface or use ready rolled sheets!
Using a 20cm bowl or plate as a guide score around the edge to make disks.
Spoon 2 tbsp of the pie mixture in the middle. Fold the pastry in half and brush the top with the egg. Press the edges with a fork to seal.
Place each “pie” on a baking tray lined with parchment paper and bake at 200, 180 fan for 15-20mins. ⠀
