Kilmeaden Recipes

Chicken and Cheddar turnover

Chicken and Cheddar turnover
  • Prep Time 40 minutes to make Print This
  • Serves Serves 4
  • Quote Submission and comment by Elizabeth Butler

Golden brown parcels of yummyness



  • 1/2 Stick of Butter
  • 3 Shallots
  • Handful of Fresh Thyme
  • 1/4 Cup White Wine
  • 1/4 Cup Chicken Stock
  • 1/4 Cup Heavy Cream
  • 1 Pound of cooked chicken
  • Salt and Pepper
  • 8 Slices of Kilmeaden Fully Mature cheddar Cheese
  • 1 Package of Puff Pastry – 2 sheets
  • 1 Egg – for the pastry egg wash
  • 1 Large Orange – zested and juiced
  • Icing Sugar – just keep adding until the consistency was thick enough


How to make it

  1. Preheat oven to 170 degrees
  2. Finely chop the shallots
  3. Finely chop the thyme
  4. Cut chicken into small cubes
  5. Put a deep pan on medium heat
  6. Add the butter to the pan allow to melt
  7. Sauté the shallots and thyme until softened
  8. Add the chicken to the pan and heat up
  9. Add the wine and chicken stock to pan and stir
  10. Add the cream and leave to simmer for 10 minutes until the sauce is thick
  11. Roll out pastry and cut each sheet into 4 equal squares
  12. Put a heaped tablespoon of the chicken mixture onto the middle of each square
  13. Top with a slice of cheese
  14. Egg wash the edges of the squares and fold into a triangle to seal in the filling I used a knife and pressed on edges of pastry to seal
  15. Place on a baking tray and egg wash each triangle
  16. Bake in the oven for 20mins until golden brown
  17. While the pastry is baking make the orange glaze in a bowl
  18. Add the zest and juice of orange and add the icing sugar until you get a thick running consistency
  19. Top each turnover with the glaze and enjoy



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