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Chicken and Gruyere turnovers

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

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.

    Recipe Tags