Chicken and Gruyere Turnovers |
Cook Time: 40 min
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Comments: march 2011 realsimple.com in left
bottom corner
** Make sure this recipe seems right, it
was confusing breaking it into
ingredients and methods. |
Yield:4
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INGREDIENTS: |
| 17.25 oz pkg |
frozen puff pastry |
|
| 1 1/2 cups |
shredded rotisserie chicken |
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| 1 1/2 cups |
Gruyere cheese, grated |
|
| 1/2 cup |
frozen peas |
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| 1 |
egg, beaten |
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|
Dijon mustard, to serve |
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| DIRECTIONS: |
- Cut 2 sheets of thawed frozen puff pastry in half to form 4 rectangles.
- Mix together the rotisserie chicken, Gruyere, and frozen peas.
- Dividing evenly, top half of each rectangle with chicken mixture.
- Seal the pastries and brush the tops with beaten egg.
- Bake at 400`F until golden, 20-25 minutes. Serve with Dijon mustard.
|
www.CookingWithRenaLee.com |
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