1 1/2 cups shredded rotisserie chicken
1 1/2 cups grated Gruyère
1 cup frozen peas
2 sheets (one 17.25-oz pk) frozen puff pastry, thawed
1 large egg, beaten
1/4 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.
Tips & Tricks:
To make ahead, prepare the turnovers (but don’t bake them). Tightly wrap and freeze for up to 3 months. Let the turnovers thaw 20 minutes at room temperature before baking.