Chicken and Leek Cornish Turnover

Chicken and Leek Cornish Turnover
The recipe Chicken and Leek Cornish Turnover could satisfy your Scottish craving in approximately 2 hours. For $1.49 per serving, you get a main course that serves 4. One portion of this dish contains approximately 15g of protein, 26g of fat, and a total of 363 calories. Head to the store and pick up rotisserie chicken breast, garlic, kosher salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

1
Watch how to make this recipe.
2
Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
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Baking PaperBaking Paper
Baking SheetBaking Sheet
OvenOven
1
Heat the oil over medium-high heat in a large skillet. Cook the leeks until slightly softened, about 3 minutes.
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LeekLeek
Cooking OilCooking Oil
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Frying PanFrying Pan
2
Add the carrots, mushrooms, potato, garlic, thyme, salt and pepper. Stir frequently until the vegetables are tender, about 12 minutes.
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Salt And PepperSalt And Pepper
VegetableVegetable
MushroomsMushrooms
CarrotCarrot
GarlicGarlic
PotatoPotato
ThymeThyme
3
For the sauce: Melt the butter over medium heat in a 1-quart saucepan.
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ButterButter
SauceSauce
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Sauce PanSauce Pan
4
Add the flour and whisk until smooth, about 2 minutes.
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All Purpose FlourAll Purpose Flour
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WhiskWhisk
5
Add the milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes.
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SauceSauce
MilkMilk
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WhiskWhisk
6
Remove the pan from the heat and stir in the cheese, salt, pepper and nutmeg.
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CheeseCheese
NutmegNutmeg
PepperPepper
SaltSalt
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Frying PanFrying Pan
7
Combine the vegetable mixture, sauce and chicken in a medium bowl. Season with salt and pepper. Cool the filling completely, about 20 minutes.
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Salt And PepperSalt And Pepper
VegetableVegetable
Whole ChickenWhole Chicken
SauceSauce
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BowlBowl
8
Roll out the pastry into a 10-by-10-inch square on a lightly floured surface.
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RollRoll
9
Transfer the pastry to the prepared baking sheet. Lightly brush the edges of the pastry with beaten egg using a pastry brush. Spoon the filling onto one side of the pastry. Fold the pastry over to encase the filling. Fold and crimp the edges of the pastry together to seal the filling.
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EggEgg
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Baking SheetBaking Sheet
Pastry BrushPastry Brush
10
Brush the top of the pastry with beaten egg.
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EggEgg
11
Cut a 1/2-inch-long slit in the top of the pie using a paring knife.
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KnifeKnife
12
Bake until puffed and golden, 30 to 35 minutes. Cool for 15 minutes and slice into 4 pieces.
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OvenOven
DifficultyExpert
Ready In2 hrs
Servings4
Health Score17
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