Ingredients:
- 300g roast chicken, shredded or chopped
- 1 tin of sweetcorn
- 2 sheets of puff pastry
- 1 egg, whisked
Method:
- Preheat the oven to 190˚C/170˚C fan/gas mark 5.
- Mix together the cooked chicken and sweetcorn and set aside.
- Lay out the sheets of puff pastry and cut out circles with a large pastry cutter or with a knife using a small plate as a guide.
- Mound a heaped tablespoon of filling on half of each circle.
- Moisten edges with egg and fold the pastry over the filling to make a half moon shape.
- Press edges with a fork to seal and prick the tops with a fork for steam vents.
- Place turnovers on a baking sheet and bake for 15-20 minutes or until golden brown. These can be enjoyed hot or cold.
