Chicken and Bacon Turnovers
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 rashers rindless bacon, chopped
- 6 sundried tomatoes, thinly sliced
- ¼ cup chopped parsley
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 500 g skinless organic chicken mince
- 3 sheets ready rolled flaky pastry
- 1 egg, beaten
Preheat the oven to 200°C.
Heat the oil in a small pan and add the onions, garlic and bacon. Fry gently without browning for about 5 minutes until the onion is soft. Remove from the heat, put into a large bowl and cool.
Add the sundried tomatoes, parsley, salt, pepper and chicken mince and mix well. Cut each sheet of pastry diagonally into 2 equal triangles.
Put 1/6 of the chicken mixture onto one side of each triangle. Fold each over and crimp the edges together with a fork. Brush the top of each turnover with beaten egg and make three cuts in the top of each to let the steam escape.
Place the turnovers on a baking sheet and bake as much as possible without burning until the pastry is well browned and crisp, about 20-25minutes.
Remove from the oven and serve with spicy chutney and a green salad.