Chicken and Gruyère Turnovers

Chicken and Gruyère Turnovers
Romulo Yanes
Serves 4
preparation
15
minutes
cooking
40
minutes

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

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.

 

Sarah Copeland
March 2011

Nutritional Information

  • Per Serving
  • Calories 806
  • Protein 38 g
  • Carbohydrate 45 g
  • Sugar 5 g
  • Fiber 3 g
  • Fat 51 g
  • Sat Fat 18 g
  • Calcium 426 mg
  • Iron 4 mg
  • Sodium 931 mg
  • Cholesterol 131 mg
What does this mean? See Nutrition 101.