Chicken and Gruyère Turnovers

Photo: psfreeman

To make ahead, prepare the turnovers (but don’t bake them). Tightly wrap and freeze for up to 3 months. Let the turnovers thaw 20 minutes at room temperature before baking. Recipe by Sarah Copeland, March 2011. From the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-and-gruyere-turnovers-00000000052482.

Yield: 4 servings
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Ingredients

  • 1 1/2 cup(s) shredded rotisserie chicken
  • 1 1/2 cup(s) grated Gruyère
  • 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

Preparation

  1. 1. Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.
  2. 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.
March 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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