Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 389.48 Kcal (1631 kJ) | ||
| Calories from fat | 296.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.93g | 51% | |
|---|---|---|---|
| Cholesterol | 152.97mg | 51% | |
| Sodium | 527.79mg | 22% | |
| Potassium | 287.84mg | 6% | |
| Total Carbs | 5.59g | 2% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 17.23g | 34% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 2.1mg | 12% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 259.15 Kcal (1085 kJ) | ||
| Calories from fat | 197.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.91g | 51% | |
|---|---|---|---|
| Cholesterol | 101.78mg | 51% | |
| Sodium | 351.19mg | 22% | |
| Potassium | 191.52mg | 6% | |
| Total Carbs | 3.72g | 2% | |
| Sugars | 1.81g | 11% | |
| Dietary Fiber | 1.43g | 9% | |
| Protein | 11.47g | 34% | |
| Vitamin C | 4.2mg | 11% | |
| Iron | 1.4mg | 12% | |
| Calcium | 35.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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