Chicken and mushroom puff pastry turnovers.
Cook time: 30 mins | Prep time: 10 mins | Serves: 1 (x by any number)
Ingredients.
60g chicken breast slice, 10cm x 8cm (see notes)
1 prosciutto slice, sliced into pieces
1 tablespoon parmesan, grated
1/2 cup (30g) sliced mushrooms
1/2 tablespoon balsamic vinegar
1/2 tablespoon olive oil, flavoured. I used Cobram Estate roasted onion olive oil
1 x 15cm x 14cm puff pastry. I use careme pastry. Can get 4 x 375g puff pastry
Serve with:
parsley leaves
basil pesto
parmesan or pecorino, freshly grated
Method.
1. Preheat the oven to 180ºC fan (356ºF). On a baking tray with parchment paper.
2. Add the prosciutto in a line. On top, add mushrooms, the same size as the piece of chicken. Drizzle the balsamic vinegar and olive oil on top of the mushrooms.
3. Sprinkle with 1/2 tablespoon of parmesan. Then lay the chicken piece on top. Season and lay the puff pastry over the top.
4. Cup the sides down with your hands to seal the pastry onto the paper. Sprinkle with 1/2 tablespoon of parmesan.
5. Bake for 25-30 minutes. Flip over onto a plate and serve with fresh parsley leaves, basil pesto and freshly grated parmesan or pecorino.
NOTES: To get a 60g piece of chicken breast. Slice 1 chicken breast into thin schnitzel pieces. Then cut each slice in half for 1 puff pastry turnover.
