Chicken & Gruyere Turnovers

I have not made these in a long time but enjoyed them immensely every time I did. They are not incredibly healthy, so it's more of a once in awhile treat type of food... but so worth it. I generally cut the puff pastry into 4 pieces (making 4 squares instead of 2 rectangles) and then fold them corner to corner to make triangular shaped sandwiches. This was all in an effort to make them easier for Max's little hands to hold them (when Max had super little hands). Note, this could also make it easier to eat just a triangle and not splurge too much on these. Once you have assembled these you can wrap them in saran wrap & tin foil and stick them in the freezer. Then just let them defrost for 10-15 minutes and tack on some extra baking time.

Hands-On Time:15 minutes
Total Time: 40 minutes
Serves 4

Ingredients
1 1/2 cups shredded rotisserie chicken
1 1/2 cups grated Gruyère
1 cup frozen peas
2 sheets (one 17.25-ounce package) frozen puff pastry, thawed
1 large egg, beaten
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. 
3. Dividing evenly, top half of each rectangle with the chicken mixture. Fold over and seal the turnovers; brush the tops with the egg. 
4. Bake until golden, 20 to 25 minutes. 
5. Serve with the mustard.

Recipe and photo courtesy of realsimple.com