Packed with creamy mushroom chicken, these golden flaky turnovers will be gone in no time.

Ingredients

30 g	Butter
1 Tbsp	Vegetable oil
1	Onion, finely diced
2 cloves	Garlic, finely diced
6	Flat mushrooms, roughly chopped into 2cm pieces
400 g	Creme fraiche
2	Lemons, zested
1 Tbsp	Cornflour, and 2 tbsp cold water whisked together
2 sprigs	Fresh tarragon, roughly chopped
2 sprigs	Fresh thyme, roughly chopped
1 packet	Santa Rosa Shredded Chicken
1 packet	Puff pastry sheet, and egg wash
2 handfuls	White sesame seeds, to sprinkle over top

Directions

1. Preheat oven to 200C and line a large baking tray with baking paper.
2. In a large fry pan, heat butter and oil. Sauté onions gently for 10 mins. And then the garlic for 2 mins. Add the mushrooms and cook for a further 5-8 mins until soft.
3. Stir in the crème fraiche and lemon zest then simmer.
4. Stir in the cornflour water until the sauce thickens (about 5 mins).
5. Add the chicken and simmer for a further 5 mins. Season to taste.
6. Cut the puff pastry into 15cm rounds and egg wash around the edges.
7. Put a spoonful of mixture into the centre of each pastry round and spread along the middle.
8. Fold pastry over to form a crescent and crimp the edges to seal. Repeat until all the mixture's gone. Egg wash the turnovers, sprinkle with sesame seeds then bake for 12-15 mins, or until golden and flaky.

Let’s serve

Enjoy your turnovers with a blob of brown sauce or relish, and a seasonal herb and tomato salad.