Boursin Puff Pastry Bakes (Leftover Turkey or Chicken)
These Boursin Bakes are the easiest and most delicious way to use up leftover cooked chicken or turkey!
Servings: 6 bakes
Equipment
- Sharp Knife & Chopping Board
- Large Pan & Wooden Spoon
- Large Baking Tray & Baking Paper (or use the paper stored with the pastry)
- Small Pot & Brush (for egg wash)
Ingredients
- 70g / 2.5oz diced Pancetta (see notes)
- 1 medium/large Leek, firm dark green part removed & discarded, light part diced
- 1 tbsp Butter
- 1 1/2 tbsp Plain Flour
- 240ml / 1 cup Milk
- 1x 150g/5.3oz block of Garlic & Herbs Boursin Cheese
- 1 tsp Dijon Mustard
- 200g / 7oz Cooked Chicken or Turkey, diced (see notes)
- Salt & Black Pepper, to taste
- 1 1/2 sheets of pre-rolled Puff Pastry (see notes)
- 1 Egg, beaten (for egg wash)
Instructions
- Add the pancetta to a large pan with the heat off. Turn to medium and gently fry until crispy, with the fat rendered out. Remove and place to one side, leaving the excess fat behind.
- Add the diced leek and sweat it right down until soft and starting to turn golden. Melt the butter, then stir in the flour. Add the milk, 1/2 a cup at a time, whisking as you go to make sure no lumps form. Stir in the Boursin until it melts, then stir in the mustard.
- Stir in the chicken/turkey and pancetta, then simmer for around 7-8 minutes until everything is nice and thick. It will be pretty thick at the start, but then it loosens up, so you will need to simmer to reduce it and thicken it back up again. Check for seasoning and adjust if needed, then leave to completely cool to room temp.
- Whilst the filling is cooling, preheat the oven to 200C/400F.
- Roll out the pastry and slice the whole sheet into 4 rectangles, then slice the half sheet into 2 more rectangles (6 in total). Add the filling to one side of each rectangle, then fold over the other side to secure the filling (see video below for reference). Use a fork to crimp around the edges, then clean up with a knife if needed.
- Place on a large tray lined with baking/parchment paper (you can use the paper with the pastry), then brush with egg wash. Slice a few steam holes, then bake in the oven for around 20 minutes, or until deep golden and visibly crisp.
- Tuck in and enjoy (careful, the filling will be very hot).
Video
Notes
a) Pancetta - I use half a pack of the ones you can get from supermarkets, which are usually around 65g-70g each. I use unsmoked, but you could use smoked if you'd prefer. If you don't have pancetta, you can absolutely use bacon instead. Just make sure it's streaky bacon so you can render down the fat and use it to fry the leek.
b) Turkey/Chicken - Either will work fine, but I usually have chicken on hand, so just use that. I recommend dicing it into cubes, as opposed to shredding it, just so it holds up better over the long cooking period. The dark parts of the meat will hold up even better (thigh).
c) Puff Pastry - For reference, each sheet I used was 14"x9" / 35.5cmx22cm and weighed 320g/11.3oz each.
d) Calories - Per bake.
Nutrition
Calories: 669kcal | Carbohydrates: 42.64g | Protein: 20.52g | Fat: 46.36g | Saturated Fat: 14.33g | Polyunsaturated Fat: 4.604g | Monounsaturated Fat: 20.491g | Trans Fat: 0.112g | Cholesterol: 57mg | Sodium: 431mg | Potassium: 283mg | Fiber: 1.6g | Sugar: 4.21g | Vitamin A: 652IU | Vitamin C: 1.9mg | Calcium: 89mg | Iron: 3.11mg