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Chicken and Gruyere turnovers

Servings:
Serves 4 Servings
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Ingredients

  • 2 sheets frozen puff pastry
  • 1 1/2 cup shredded rotisserie chicken
  • 1 1/2 cup grated gruyere
  • 1/2 cup frozen peas
  • 1 cup egg, beaten

Preparation

Baking Directions:

Cut 2 sheets of thawed frozen puff pastry (one 17.25-ounce package) in half to form 4 rectangles.

Dividing evenly, top half of each rectangle with a mixture of 1½ cups shredded rotisserie chicken, 1½ cups grated Gruyere, and ½ cup frozen peas.

Seal the pastries and brush the tops with beaten egg.

Bake at 400 degrees F until golden, 20-25 minutes.

Serve with Dijon mustard.

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