Chicken and Gruyère Turnovers |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 1/2 cup(s) rotisserie chicken shredded |
1 1/2 cup(s) gruy¨re grated |
1 cup(s) peas frozen |
1 package(s) 2 sheets (17.25-ounce) 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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