Step 1

Place chicken in a bowl with soup mix and flour and toss to coat. Heat oil in a large frypan and add chicken as well as any remaining soup mix and flour. Stir over medium heat until all of the chicken is opaque. Pour in apricot nectar. Bring to the boil, reduce heat and simmer for 8 minutes until sauce has thickened. Stir through cream. Transfer to a bowl and refrigerate until completely cool.

Step 2

Preheat oven to 200C. Line 2 oven trays with baking paper. Cut each pastry sheet into four squares. Working with one sheet at a time, place a small quantity of cooled apricot chicken in the centre of the pastry square. Bring two opposite corners of pastry and press together in the centre. Bring the other two corners together and press together the diagonal seams to form a cross on the top of the turnover. Repeat with remaining pastry and filling.

Step 3

Brush each turnover with beaten egg. Bake for 22 minutes until puffed and golden.