Rating: 3.5 stars
327 Ratings
  • 5 star values: 66
  • 4 star values: 76
  • 3 star values: 88
  • 2 star values: 74
  • 1 star values: 23
Sarah Copeland

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Credit: Romulo Yanes

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

806 calories; protein 38g; carbohydrates 45g; sugars 5g; fiber 3g; fat 51g; saturated fat 18g; calcium 426mg; iron 4mg; sodium 931mg; cholesterol 131mg.
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