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.
Equipment you will use
Baking Paper
Baking Sheet
Oven
1
Heat the oil over medium-high heat in a large skillet. Cook the leeks until slightly softened, about 3 minutes.
Ingredients you will need
Leek
Cooking Oil
Equipment you will use
Frying Pan
2
Add the carrots, mushrooms, potato, garlic, thyme, salt and pepper. Stir frequently until the vegetables are tender, about 12 minutes.
Ingredients you will need
Salt And Pepper
Vegetable
Mushrooms
Carrot
Garlic
Potato
Thyme
3
For the sauce: Melt the butter over medium heat in a 1-quart saucepan.
Ingredients you will need
Butter
Sauce
Equipment you will use
Sauce Pan
4
Add the flour and whisk until smooth, about 2 minutes.
Ingredients you will need
All Purpose Flour
Equipment you will use
Whisk
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.
Ingredients you will need
Sauce
Milk
Equipment you will use
Whisk
6
Remove the pan from the heat and stir in the cheese, salt, pepper and nutmeg.
Ingredients you will need
Cheese
Nutmeg
Pepper
Salt
Equipment you will use
Frying 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.
Ingredients you will need
Salt And Pepper
Vegetable
Whole Chicken
Sauce
Equipment you will use
Bowl
8
Roll out the pastry into a 10-by-10-inch square on a lightly floured surface.
Ingredients you will need
Roll
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.
Ingredients you will need
Egg
Equipment you will use
Baking Sheet
Pastry Brush
10
Brush the top of the pastry with beaten egg.
Ingredients you will need
Egg
11
Cut a 1/2-inch-long slit in the top of the pie using a paring knife.
Equipment you will use
Knife
12
Bake until puffed and golden, 30 to 35 minutes. Cool for 15 minutes and slice into 4 pieces.