Chicken Turnover, Piccalilli

Looking for a new way to serve up chicken? Look no further for inspiration! Lisa Goodwin-Allen is back with this beautiful recipe for Chicken Turnover, Piccalilli. The piccalilli has a lovely light flavour. Ensure that you rest the turnovers before serving.

Ingredients

Turnover
  • 1 x piece chicken breast
  • 200g rolled puff pastry
  • 2 slices of Parma Ham
Leek & Onion Stuffing:
  • 100gms White Leeks
  • 30gms Finely Diced Onion
  • 1 clove Crushed Garlic
  • 10gms Butter
  • 60gms Cream
  • 4gms Chopped chives
Piccalilli
  • 200ml Chardonnay Vinegar (Or a good quality white wine vinegar)
  • 100ml Water
  • 60g Sugar
  • ½ tsp English mustard
  • Pinch turmeric
  • Diced Carrots (Blanched in salted water) leave a little bite
  • Diced White Radish
  • Diced Cucumber
  • Spring Onions (Sliced)
  • Breakfast radish (Sliced on ice)
  • Baby Water Cress
  • Bronze fennel

Method

Method: Leek & Onion Stuffing

  1. Split the leek in half, wash thoroughly in cold water and then with a sharp knife finely shred
  2. Place the butter into a hot medium sized pan and melt, once melted add the leeks and diced onion, sweat for 3-4 minutes until the leek and onions are soft
  3. Add the crushed garlic, cream, salt and pepper and cook for a further 4 minutes
  4. Remove from the pan and leave to cool. Once cooled, mix in the chives and reserve ready for the turnover.

To make the turnover:

  1. Cut the chicken breast in half-lengthways, season with salt and white pepper. Put a good spoon full of leek and onion stuffing mix on top of the chicken.
  2. Wrap each piece with parma ham
  3. Cut the pastry into squares 11 cm long by 11cm wide ( or big enough to wrap around the chicken
  4. Place the chicken in the middle of each square, brush the sides with egg wash
  5. Fold over the pastry, pinch the sides together, being careful you don’t get air pockets, cut away any excess pastry, and seal the sides together with the rear side of a fork.
  6. Make three small slashes on top of each turnover, place the turnovers onto a baking tray lined with greaseproof paper, cover with Cling Film and refrigerate for 30 minutes
  7. Brush each turnover with egg wash and place in the oven at 200°C for 12 minutes until golden.
  8. Remove from the oven and leave to rest for 5 minutes.

Piccalilli:

Method:

  1. Place into a medium sized pan the vinegar, water, sugar, turmeric and mustard, heat until the sugar has dissolved
  2. Pour the hot liquid over the carrot, white radish and cucumber and leave to pickle

To Assemble:

  1. Place on the piccalilli and garnish with the sliced breakfast radish, spring onions and herbs
  2. Carve the turnover and place it next to the piccalilli.

Ingredients

Turnover
  • 1 x piece chicken breast
  • 200g rolled puff pastry
  • 2 slices of Parma Ham
Leek & Onion Stuffing:
  • 100gms White Leeks
  • 30gms Finely Diced Onion
  • 1 clove Crushed Garlic
  • 10gms Butter
  • 60gms Cream
  • 4gms Chopped chives
Piccalilli
  • 200ml Chardonnay Vinegar (Or a good quality white wine vinegar)
  • 100ml Water
  • 60g Sugar
  • ½ tsp English mustard
  • Pinch turmeric
  • Diced Carrots (Blanched in salted water) leave a little bite
  • Diced White Radish
  • Diced Cucumber
  • Spring Onions (Sliced)
  • Breakfast radish (Sliced on ice)
  • Baby Water Cress
  • Bronze fennel

Method

Method: Leek & Onion Stuffing

  1. Split the leek in half, wash thoroughly in cold water and then with a sharp knife finely shred
  2. Place the butter into a hot medium sized pan and melt, once melted add the leeks and diced onion, sweat for 3-4 minutes until the leek and onions are soft
  3. Add the crushed garlic, cream, salt and pepper and cook for a further 4 minutes
  4. Remove from the pan and leave to cool. Once cooled, mix in the chives and reserve ready for the turnover.

To make the turnover:

  1. Cut the chicken breast in half-lengthways, season with salt and white pepper. Put a good spoon full of leek and onion stuffing mix on top of the chicken.
  2. Wrap each piece with parma ham
  3. Cut the pastry into squares 11 cm long by 11cm wide ( or big enough to wrap around the chicken
  4. Place the chicken in the middle of each square, brush the sides with egg wash
  5. Fold over the pastry, pinch the sides together, being careful you don’t get air pockets, cut away any excess pastry, and seal the sides together with the rear side of a fork.
  6. Make three small slashes on top of each turnover, place the turnovers onto a baking tray lined with greaseproof paper, cover with Cling Film and refrigerate for 30 minutes
  7. Brush each turnover with egg wash and place in the oven at 200°C for 12 minutes until golden.
  8. Remove from the oven and leave to rest for 5 minutes.

Piccalilli:

Method:

  1. Place into a medium sized pan the vinegar, water, sugar, turmeric and mustard, heat until the sugar has dissolved
  2. Pour the hot liquid over the carrot, white radish and cucumber and leave to pickle

To Assemble:

  1. Place on the piccalilli and garnish with the sliced breakfast radish, spring onions and herbs
  2. Carve the turnover and place it next to the piccalilli.