Chicken and Gruyère Turnovers

chicken-gruyere-turnovers
Photo by Romulo Yanes
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 806 calories
    • Fat 51 g
    • Sat Fat 18 g
    • Cholesterol 131 mg
    • Sodium 931 mg
    • Protein 38 g
    • Carbohydrate 45 g
    • Sugar 5 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 426 mg

Ingredients

  1. Check 1 1/2cups shredded rotisserie chicken
  2. Check 1 1/2cups grated Gruyère
  3. Check 1cup frozen peas
  4. Check 2 sheets (one 17.25-ounce package) frozen puff pastry, thawed
  5. Check 1 large egg, beaten
  6. Check 1/4cup Dijon mustard
  7. Check

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.