4.5/5
(19 Votes)
Ingredients
- 1 1/2 cups shredded rotisserie chicken
- 1 1/2 cups grated Gruyère
- 1 cup frozen peas
- 2 sheets (one 17.25-ounce package) frozen puff pastry, thawed
- 1 large egg, beaten
- 1/4 cup Dijon mustard
Preparation
Step 1
Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.
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.
Quick Tip:
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.