Romulo Yanes
Hands-On Time
15 Mins minutes
Total Time
40 Mins minutes
Yield
Serves 4

How to Make It

Step 1

Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.

Step 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.

Chef's Notes

 

Ratings & Reviews

/5
Reviews
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