Method: Leek & Onion Stuffing
- Split the leek in half, wash thoroughly in cold water and then with a sharp knife finely shred
- 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
- Add the crushed garlic, cream, salt and pepper and cook for a further 4 minutes
- Remove from the pan and leave to cool. Once cooled, mix in the chives and reserve ready for the turnover.
To make the turnover:
- 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.
- Wrap each piece with parma ham
- Cut the pastry into squares 11 cm long by 11cm wide ( or big enough to wrap around the chicken
- Place the chicken in the middle of each square, brush the sides with egg wash
- 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.
- 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
- Brush each turnover with egg wash and place in the oven at 200°C for 12 minutes until golden.
- Remove from the oven and leave to rest for 5 minutes.
Piccalilli:
Method:
- Place into a medium sized pan the vinegar, water, sugar, turmeric and mustard, heat until the sugar has dissolved
- Pour the hot liquid over the carrot, white radish and cucumber and leave to pickle
To Assemble:
- Place on the piccalilli and garnish with the sliced breakfast radish, spring onions and herbs
- Carve the turnover and place it next to the piccalilli.