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Chicken and Gruyere Turnovers


Cook Time: 40 min
Yield:4

INGREDIENTS:
17.25 oz pkg frozen puff pastry
1 1/2 cups shredded rotisserie chicken
1 1/2 cups Gruyere cheese, grated
1/2 cup frozen peas
1 egg, beaten
Dijon mustard, to serve
DIRECTIONS:
  1. Cut 2 sheets of thawed frozen puff pastry in half to form 4 rectangles.

  2. Mix together the rotisserie chicken, Gruyere, and frozen peas.

  3. Dividing evenly, top half of each rectangle with chicken mixture.

  4. Seal the pastries and brush the tops with beaten egg.

  5. Bake at 400`F until golden, 20-25 minutes. Serve with Dijon mustard.

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