Chicken & Ham Stuffed Turnovers Recipe

Name: Chicken & Ham Stuffed Turnovers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 mixed package (2 X 150 g) old-fashioned smoked ham and roast chicken breast; 2 onions, chopped; 8-10 mushrooms, coarsely chopped; 2 cloves garlic, chopped; 2 coloured sweet peppers, diced; 2 carrots, grated; 1 handful of parsley, chopped; 2 tsp. (10 ml) sriracha sauce; 2 sheets flaky pastry dough, ready to use; ¼ cup (60 ml) milk; Vegetable oil, for cooking; Salt and pepper

Ingredients

1 mixed package (2 X 150 g) old-fashioned smoked ham and roast chicken breast
2 onions, chopped
8-10 mushrooms, coarsely chopped
2 cloves garlic, chopped
2 coloured sweet peppers, diced
2 carrots, grated
1 handful of parsley, chopped
2 tsp. (10 ml) sriracha sauce
2 sheets flaky pastry dough, ready to use
¼ cup (60 ml) milk
Vegetable oil, for cooking
Salt and pepper

PREP TIME 30m	COOK TIME 30m	TOTAL TIME 1h
YIELD 8 servings

Instructions

Heat a large frying pan over medium-high heat, pour in some oil and cook the onions until lightly coloured, add the mushrooms and continue cooking 3 minutes.
Add the garlic and the peppers and continue cooking 5 minutes stirring regularly.
Cut the old-fashioned smoked ham and the roast chicken breast into strips, add to the pan and cook 3 minutes stirring constantly.
Add the carrrots, parsley, olives and sriracha sauce, add salt and pepper and mix well.
Remove from heat and let cool completely.
Preheat oven to 350°F (180°C).
Unroll 1 sheet of pastry dough and cut into 4 equal squares.
Place 3 spoons of stuffing in the centre of each square, brush milk around the edges and close the pastry to seal completely.
Make 2 incisions in the top of the turnover and place them on a baking sheet.
Repeat the process with the remaining dough and stuffing.
Brush the turnovers with the milk and bake 15 to 20 minutes or until golden brown.
Serve hot, warm or cold.