Cheesy leek and chicken turnovers recipe

MANY of you are back to work this week, so to ease you in gently I’ve got two delicious, prep-ahead packed lunches for you.

It’s so easy to end up eating the same lunch every day or spending lots of money on expensive shop-bought sandwiches, but my houmous and cheesy chicken and leek turnovers are cheap to make, filling and are easy to transport on the journey to work. 

Batch make them in advance and freeze for when you need an easy lunch on the go. Enjoy!

Cheesy Leek and Chicken Turnovers

These turnovers are a wonderful lunch box filler. So fab to grab on the go and packed full of flavour.

Enjoy them cold or warmed up, with a flask of soup or a salad.

Prep time: 10 minutes

Cook time: 15 minutes
Makes: 8 

YOU WILL NEED:

  • 2 chicken breasts 
  • 2 large leeks
  • Knob of butter
  • 320g pack pre-rolled puff pastry
  • 110g pre-grated cheddar 
  • 1 egg

Method: Dice the chicken and leeks, then add to a large frying pan with a knob of butter. Cook until the chicken is cooked through and the leeks are soft, then set aside to cool. 

Preheat your oven to 180C/160C fan/gas mark 4.

Unroll the puff pastry. Using a knife, divide the sheet into 8 and distribute the chicken mix just off the centre of each rectangle.
On the top of the mix add around 1tbsp grated cheese.

Next, take an egg and whisk it in a small bowl. Using a pastry brush, go around the edge of each pastry shape with a little egg wash.

Now fold one corner of the pastry over the top of the mix diagonally. Using a fork, go around the edge of the turnover pressing gently to ensure it is sealed so no filling will leak out.

Make a small cut with the knife in the top of each one which will help let steam out when cooking, then brush the rest of the egg over the top.

Place the turnovers on a baking tray lined with greaseproof paper and cook in the oven for around 18 minutes or until golden.

Ready to Freeze: Freeze the turnovers before you cook them. Do not egg wash the top, simply put into a reusable freezer bag and when you want to cook them remove from the freezer, put on to a baking tray, brush with egg wash and bake for around 20 minutes at 180C/160C/gas mark 4 until golden. 

Ready to Eat: These can be cooked from frozen as above. Alternatively you can cook and then freeze them. They should defrost at room temperature in an hour. 

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  • You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.

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