Chicken and Gruyère Turnovers

• March 2011

Ingredients

1. 1 1/2 cups shredded rotisserie chicken
2. 1 1/2 cups grated Gruyère
3. 1 cup frozen peas
4. 2 sheets (one 17.25-ounce package) frozen puff pastry, thawed
5. 1 large egg, beaten
   
   
6. 1/4 cup Dijon mustard

Directions

1. Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.
2. 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.

Reviews:
These were good but a tad dry and bland the first time, sticking to the recipe.The second time around, I mixed two tablespoons of chicken gravy with the chicken and used half gruyere & half sharp cheddar cheese...much better!

Good recipe! I used half and half gruyere and sharp cheddar. I also sauteed shallots and mushrooms and added to the filling.