Chicken and Gruyère Turnovers |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 1/2 cup(s) shredded rotisserie chicken |
1 1/2 cup(s) grated gruy¨re |
1 cup(s) frozen peas |
2 sheets (one 17.25-ounce package) frozen puff pastry, thawed |
1 large egg, beaten |
1/4 cup(s) dijon mustard |
Directions:
1. Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.
2. Cut the 2 sheets of puff pastry in half to form 4 rectangles and place on a baking sheet. Dividing evenly, top half of each rectangle with the chicken mixture. Fold over and seal the turnovers; brush the tops with the egg. Bake until golden, 20 to 25 minutes. Serve with the mustard.
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