Mon, 29 August 2016
Ingredients
200ml milk
50ml of Chicken Stock
1 tbsp. each butter
and flour, mixed to a paste, plus extra for dusting
140g button mushroom, cut into quarters
140g Diced cooked chicken
1 tbsp. olive oil
1oog broccoli spears
2 cloves of peeled chopped garlic
½ a medium onion, peeled and diced
85g grated Irish cheddar cheese
1 tbsp. chopped mixed herbs,
500g block puff pastry
1 egg
Method
1. Melt the butter in a heavy based pan, add the flour and cook out for one minute over a medium heat continually stirring. Gradually add the chicken stock and then gradually add the milk, let it come to a slow simmer and cook out for 3-4 minutes, add 1 tsp of Irish yellow mustards and check for taste, place in a bowl to cool, ensure you cover with a greaseproof paper lid or Clingfilm to prevent a skin forming.
2. Fry the mushrooms, onions and broccoli in the oil for 3-5 mins until nice and soft, then leave to cool.
3. Place the Chicken, cheese, broccoli, onion, garlic and mushrooms into a bowl, then gradually add the white sauce until everything is well coated and binded together. Finally, add the herbs.
4. Roll out the pastry on a floured surface to about the thickness of ½ inch approx. and cut out 4 saucer-size rounds (about 18cm wide), re-rolling the trimmings if you need to. Brush the edges of each round with beaten egg. Spoon the mixture onto 1 side of each round, then fold over and seal the edges well. The turnovers can now be frozen for up to 1 month. Brush the turnover with the remaining egg, and then chill for 30 mins.
5. Heat oven to 200C/180C fan/gas 6. Place the turnovers on a baking sheet and bake for about 35 mins until puffed up and golden. Leave to cool slightly and enjoy warm, lovely with a nice salad.
