All you do is fry up some chicken strips, and some sliced mushrooms. Fry them very lightly, you don't want to overcook the chicken. Grab a sheet or two of frozen puff pastry out of the freezer first, so that it has slightly defrosted while the chicken cooks. You want it pliable, but not too soggy.
Slice a wheel of camembert into small wedges. Slice the pastry into two large triangles, cutting the square in half diagonally. Place 3 or 4 pieces of cheese on each half, then top with the chicken and mushrooms. You might need to drain the cooked mixture first.
Taking one corner of the pastry, fold down into a smaller triangle, sealing all the yummy stuff inside. Press together the two open edges, making sure the pastry seals. Cook for about 20 minutes at 180C, or until golden.
I served these with a salad made with lettuce, basil leaves, mayonnaise, fetta cheese, and some chat potatoes which I cut in half, and then boiled until almost cooked. Then I tossed them in some olive oil, added a little sea salt, and roasted them on the bottom rack of the oven under the turnovers. Add to the lettuce just before serving, so the basil is starting to wilt and release its beautiful fragrance just as you hand out the plates. The crumbled fetta goes so nicely with the warm potatoes too.
Don't forget to think (and cook!) pink for the Virtual Night In, raising money and awareness for Breast Cancer Research.
