1 ½ cups shredded rotisserie chicken
1 ½ cups grated Gruyère
1 cup frozen peas
2 sheets puff pastry (one 17.25-ounce package frozen), thawed
1 large egg, beaten
¼ cup Dijon mustard

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

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.

Real Simple, March 2011, page 198

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