Chicken, Peach & Goat Cheese Turnovers

Remember back when I made these?

Last night I wanted them again, but got completely entranced by the arrival of the season’s first ripe peaches and decided to give them a summery twist.

CHICKEN, PEACH & GOAT CHEESE TURNOVERS (serves 2)

What you need:

1 sheet of puff pastry, defrosted and cut into quarters

1 small peach, cut into pieces (doesn’t have to be super-ripe) – peeled or unpeeled, either works

1 handful baby spinach (I used some mixed greens because that’s what I had handy, but they didn’t hold up to the heat well; spinach works better)

1 cooked chicken breast, cut into small pieces

1/2 tsp fresh lemon juice

2 tbsp goat cheese

1 egg

Olive oil

Salt & pepper

What you do:

1. On a lightly floured surface, roll out each quarter of your puff pastry sheet into a square about 7″ on each side.

2. In a small bowl, toss together greens, chicken, peach, and lemon juice with a bit of olive oil and salt and pepper to taste.

3. Spread 1/2 tbsp goat cheese onto one side of each pastry square, then top with a quarter of the chicken/peach mixture.

4. In a small bowl, beat the egg with 1 tsp water. Brush the edges of the pastry square with egg, and fold it in half so that the sides meet to form a triangle. You may need to fiddle around a bit with the amount or position of the filling so that it doesn’t spill out or break the skin of the pastry.

5. Fold over the pasty edges to meet and press them together with the tines of a fork.

6. Brush a little more egg over the top of the pastry and set on a greased baking sheet. Bake at 400F for 20-25 minutes, or until golden brown.