{"id":649,"date":"2025-11-26T17:38:11","date_gmt":"2025-11-26T18:38:11","guid":{"rendered":"http:\/\/cherrywillingham.org.uk\/?p=649"},"modified":"2025-11-27T09:42:40","modified_gmt":"2025-11-27T09:42:40","slug":"boursin-puff-pastry-bakes-leftover-turkey-or-chicken","status":"publish","type":"post","link":"http:\/\/cherrywillingham.org.uk\/index.php\/2025\/11\/26\/boursin-puff-pastry-bakes-leftover-turkey-or-chicken\/","title":{"rendered":"Boursin Puff Pastry Bakes (Leftover Turkey or Chicken)"},"content":{"rendered":"

These Boursin Bakes are the easiest and most delicious way to use up leftover cooked chicken or turkey!<\/strong><\/p>\n

These are so delicious that I often go out specifically to buy cooked chicken or turkey just to make them. Given how easy they are to make, I’m confident you’ll end up doing the same too! Follow me…<\/p>\n

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The Filling<\/h2>\n

If you’re in the UK, I’d say these are definitely a ‘nod’ to the classic Chicken Bake from Greggs<\/strong>. Just with more flavour, thanks to our good friend Boursin. Yes, if you’ve been around here for a little while, you’ll know I’m obsessed with the stuff. <\/p>\n

Extra goodies<\/h3>\n

Alongside the chicken\/turkey and Boursin, I love adding some pancetta<\/strong> (or bacon)<\/strong> for another punch of flavour. I also love adding a leek<\/strong>, which pairs really beautifully with the Boursin.<\/p>\n

The sauce<\/h3>\n

The sauce is simply milk + Boursin<\/strong>, thickened with flour + butter<\/strong>. I also like adding a dash of Dijon mustard<\/strong>, just for a little more complexity of flavour and to bring everything together. You want the sauce nice and thick, just so it stays nice and compact in the pastry and doesn’t leak out. <\/p>\n

Process shots: fry pancetta then remove (photos 1&2), fry leek (photo 3), melt butter then stir in flour (photo 4), whisk in milk then melt Boursin (photo 5), stir in mustard, chicken\/turkey and pancetta then simmer (photo 6).<\/em><\/p>\n

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Puff Pastry Bakes<\/h2>\n

Once the filling has thickened, it’s very important to let it cool<\/strong>. Otherwise, it’ll steam the pastry and not only make it very difficult to work with, but it’ll prevent the pastry from crisping up too.<\/p>\n

In general, cold pastry will flake up more efficiently. I typically have to wait 5 or so minutes before I unroll the pastry, just so it doesn’t crack, but this will be dependent on which brand you get. Once unrolled, you’ll want to work fairly quickly so the pastry stays cold.<\/p>\n

Process shots: slice pastry (photo 1), add filling (photo 2), fold over and crimp (photo 3), brush with egg wash (photo 4).<\/em><\/p>\n

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Recipe Tip<\/h2>\n

You can prep these ahead of time, just make sure the filling is 100% cooled before making the bakes. You can then store in the fridge (or freezer), just thaw in the fridge first if frozen then egg wash and bake.<\/p>\n<\/div>\n

Once they’re deep golden and puffy, you’ll want to wait 5 or so minutes before tucking in, just because the filling will be screaming hot.<\/p>\n

For more puff pastry ‘bake’ recipes, check out my Steak Bakes<\/a> and Bangers and Mash Bakes<\/a>!<\/em><\/p>\n

Alrighty, let’s tuck into the full recipe for these Boursin Bakes shall we?!<\/strong><\/p>\n

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How to make Boursin Bakes (Full Recipe & Video)<\/h2>\n
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<\/span> Print<\/a><\/p>\n

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Boursin Puff Pastry Bakes (Leftover Turkey or Chicken)<\/h2>\n

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<\/span><\/span><\/span><\/span><\/span><\/div>\n
<\/div>\n
These Boursin Bakes are the easiest and most delicious way to use up leftover cooked chicken or turkey!<\/span><\/div>\n
<\/div>\n
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Course <\/span>Leftovers, Lunch<\/span><\/div>\n
Cuisine <\/span>British<\/span><\/div>\n<\/div>\n
<\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Cook Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
<\/div>\n
Servings <\/span>6<\/span> bakes<\/span><\/span><\/div>\n
Calories <\/span>669<\/span>kcal<\/span><\/span><\/div>\n
Author <\/span>Chris Collins<\/a><\/span><\/div>\n
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Equipment<\/h3>\n
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  • \n
    Sharp Knife & Chopping Board<\/div>\n<\/li>\n
  • \n
    Large Pan & Wooden Spoon<\/div>\n<\/li>\n
  • \n
    Large Baking Tray & Baking Paper (or use the paper stored with the pastry)<\/span><\/div>\n<\/li>\n
  • \n
    Small Pot & Brush (for egg wash)<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n
    \n

    Ingredients<\/h3>\n
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      \n
    • 70g \/ 2.5oz<\/span> diced<\/span> Pancetta<\/strong><\/span> (see notes)<\/span><\/li>\n
    • 1<\/span> medium\/large<\/span> Leek<\/strong>,<\/span> firm dark green part removed & discarded, light part diced<\/em><\/span><\/li>\n
    • 1<\/span> tbsp<\/span> Butter<\/strong><\/span><\/li>\n
    • 1 1\/2<\/span> tbsp<\/span> Plain Flour<\/strong><\/span><\/li>\n
    • 240ml \/ 1 cup<\/span> Milk<\/strong><\/span><\/li>\n
    • 1x<\/span> 150g\/5.3oz block of <\/span> Garlic & Herbs Boursin Cheese<\/strong><\/span><\/li>\n
    • 1<\/span> tsp<\/span> Dijon Mustard<\/strong><\/span><\/li>\n
    • 200g \/ 7oz<\/span> Cooked Chicken<\/strong> or Turkey<\/strong>,<\/span> diced (see notes)<\/em><\/span><\/li>\n
    • Salt & Black Pepper<\/strong>,<\/span> to taste<\/em><\/span><\/li>\n
    • 1 1\/2<\/span> sheets of pre-rolled<\/span> Puff Pastry<\/strong><\/span> (see notes)<\/em><\/span><\/li>\n
    • 1<\/span> Egg<\/strong>,<\/span> beaten (for egg wash)<\/em><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      Instructions<\/h3>\n
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        \n
      • \n
        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.<\/span><\/div>\n<\/li>\n
      • \n
        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.<\/span><\/div>\n<\/li>\n
      • \n
        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.<\/span><\/div>\n<\/li>\n
      • \n
        Whilst the filling is cooling, preheat the oven to 200C\/400F.<\/span><\/div>\n<\/li>\n
      • \n
        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.<\/span><\/div>\n<\/li>\n
      • \n
        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.<\/span><\/div>\n<\/li>\n
      • \n
        Tuck in and enjoy (careful, the filling will be very hot).<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
        <\/div>\n
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        Video<\/h3>\n
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