Chicken and Bacon Turnovers

9:00 pm on 8 August 2005


  • 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.

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