Chicken and Gruyère Turnovers

Submitted by: Jess Carson

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INGREDIENTS

  • 1 1/2 cups shredded rotisserie chicken
  • 1 1/2 cups grated Gruyère cheese
  • 1/2 cup frozen peas
  • 2 sheets frozen puff pastry, thawed
  • 1 large egg, beaten with 1 to 2 tablespoons half-and-half or heavy cream
  • 1/4 cup Dijon mustard (for serving) 

INSTRUCTIONS

  1. Preheat oven to 400° F (200° C).
  2. Combine Filling: In a medium bowl, combine the shredded chicken, grated Gruyère cheese, and frozen peas.
  3. Prepare Pastry: Cut each sheet of thawed puff pastry in half to form 4 rectangles. Place the rectangles on a baking sheet.
  4. Fill and Seal: Divide the chicken mixture evenly and place it on one half of each puff pastry rectangle. Fold the empty half of the pastry over the filling and press the edges to seal.
  5. Egg Wash: Brush the tops of the turnovers with the beaten egg mixture.
  6. Bake: Bake for 20 to 25 minutes, or until the pastries are golden brown and puffed up.
  7. Serve: Serve the turnovers warm with Dijon mustard on the side. 


To make ahead: Prepare the turnovers as directed but do not bake them. Tightly wrap them and freeze for up to 3 months. To bake from frozen, thaw at room temperature for 20 minutes before baking as instructed.