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Chicken and Gruyère Turnovers

Chicken and Gruyère Turnovers
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2011

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

Kitchen timer
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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