Chicken Pie Turnovers

Okay, confession: I hate using eggwash over pastry. I love the look of it and everything. But I hate having to brush it over the pastry and then having leftover egg and no clue what to do with it afterwards other than making a puny little "scrambled egg".

This is where K comes in. He's small and still eats smallish meals (smaller than ours anyway). So I end up making steamed egg for him with the leftover egg wash. LOL. He likes it and it gets rid of the excess eggwash, so why not?

Anywho, Hubby loves these chicken turnovers. Mainly because he loves chicken pot pie but always complain that he doesn't get enough puff pastry (I like to steal most of it cuz it's my favourite part of a pot pie too :$). So one day I just decided to make the chicken pot pie into a turnover. SUCCESS!

This recipe is a total cheat though. Seriously. The truth of it is that I just threw all these leftover bits and turned it into a turnover. Smart, eh? ;)


Chicken Pie Turnovers
(serves 6-12)

Ingredients:

• 2 cooked chicken breasts, shredded (or more or less equivalent in leftover chicken)
• 1 large carrot, finely diced
• 1 large onion, finely diced
• 1 cup frozen peas
• 1 cup leftover/ready made gravy
• 3 sheets all butter puff pastry
• 1 Tbsp canola oil
• 1 egg, beaten
• Salt & pepper, to taste

Directions:

1. Preheat oven to 375F. Line 2 large baking sheets with parchment paper and set aside.
2. In a large pot, heat oil over medium high heat. Add in carrots and onions. Cook until onions are translucent.
3. Stir in frozen peas, chicken and gravy. Mix and cook until heated through. Season with salt and pepper to taste. Take off the heat.
4. Roll out each sheet of pastry so that they're each 12" x 12" or so. Using a knife, section each sheet into 4s (aka cut down the middle vertically and then cut down the middle horizontally) to make 12 square puff pastry sheets. Lay the squares on the parchment lined baking sheets.
5. Spoon about 2 heaping tablespoons of filling on one of the squares. Fold over to make a triangle. Use the tines of a fork to press down on the edges, sealing the turnover. Repeat with the other 11.
6. Use the fork to poke a few holes on the tops of the turnovers and brush with eggwash. Bake for 15-20 minutes, or until golden brown.
7. Serve with salad and soup to serve 12, or only soup or only salad with 2 turnovers to serve 6. Alternatively, you can have just one with a salad or soup for a light lunch.