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Chicken and Leek Cornish Turnover (Giada De Laurentiis) Recipe

Chicken and Leek Cornish Turnover (Giada De Laurentiis) Recipe

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Chicken and Leek Cornish Turnover (Giada De Laurentiis)

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Ingredients:

Serving

1/4 cup extra-virgin olive oil
1 large leek, white and light green part only, thinly sliced
1 medium carrot, peeled and chopped into 1/4-inch rounds
4 oz button or cremini mushrooms, sliced
1 6- oz yukon gold potato, peeled and diced into 1/2-inch pieces
2 cloves garlic, minced
3 tbsp chopped fresh thyme leaves
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp unsalted butter, at room temperature
2 tbsp all-purpose flour
1 cup milk, at room temperature
1/3 cup grated parmesan
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
pinch ground nutmeg
1 large store-bought rotisserie chicken breast, shredded to yield 1 1/2 cups of meat
kosher salt and freshly ground black pepper
all-purpose flour , for dusting
1 9- inch square sheet frozen puff pastry, thawed
1 large egg, beaten

Directions:

Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
For the filling: Heat the oil over medium-high heat in a large skillet. Cook the leeks until slightly softened, about 3 minutes. Add the carrots, mushrooms, potato, garlic, thyme, salt and pepper. Stir frequently until the vegetables are tender, about 12 minutes.
For the sauce: Melt the butter over medium heat in a 1-quart saucepan. Add the flour and whisk until smooth, about 2 minutes. Add the milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper and nutmeg.
Combine the vegetable mixture, sauce and chicken in a medium bowl. Season with salt and pepper. Cool the filling completely, about 20 minutes.
Roll out the pastry into a 10-by-10-inch square on a lightly floured surface. Transfer the pastry to the prepared baking sheet. Lightly brush the edges of the pastry with beaten egg using a pastry brush. Spoon the filling onto one side of the pastry. Fold the pastry over to encase the filling. Fold and crimp the edges of the pastry together to seal the filling. Brush the top of the pastry with beaten egg. Cut a 1/2-inch-long slit in the top of the pie using a paring knife.
Bake until puffed and golden, 30 to 35 minutes. Cool for 15 minutes and slice into 4 pieces.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	920.64 Kcal (3855 kJ)
Calories from fat	580.95 Kcal
		% Daily Value*
Total Fat	64.55g	99%
Cholesterol	71.78mg	24%
Sodium	1011.64mg	42%
Potassium	620.72mg	13%
Total Carbs	68.78g	23%
Sugars	6.35g	25%
Dietary Fiber	3.95g	16%
Protein	17.79g	36%
Vitamin C	14.6mg	24%
Vitamin A	0.2mg	7%
Iron	79.3mg	441%
Calcium	242.4mg	24%

Amount Per 100 g
Calories	279.08 Kcal (1168 kJ)
Calories from fat	176.11 Kcal
		% Daily Value*
Total Fat	19.57g	99%
Cholesterol	21.76mg	24%
Sodium	306.67mg	42%
Potassium	188.17mg	13%
Total Carbs	20.85g	23%
Sugars	1.92g	25%
Dietary Fiber	1.2g	16%
Protein	5.39g	36%
Vitamin C	4.4mg	24%
Vitamin A	0.1mg	7%
Iron	24.1mg	441%
Calcium	73.5mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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