Chicken and Gruyère Turnovers
Serves 4|
Hands-On Time:
15m
|
Total Time:
40m
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
- 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.
Nutritional Information
- Per Serving
- Calories 806
- Protein 38g
- Carbohydrate 45g
- Sugar 5g
- Fiber 3g
- Fat 51g
- Sat Fat 18g
- Calcium 426mg
- Iron 4mg
- Sodium 931mg
- Cholesterol 131mg
What does this mean? See Nutrition 101.
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.
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