Like a hot pocket...but, you know.... good.
Adapted from Sheet Pan Dinners
Makes 8 Turnovers
- 1 box frozen puff pastry, thawed
- 2 1/2 cups shredded rotisserie chicken
- 1 cup pesto
- 1 cup frozen peas, unthawed
- 1 large egg, beaten
- 2 tablespoons grated parmesesan
- kosher salt and freshly ground pepper
Preheat oven to 400 degrees F. Line two sheet pans with parchment paper.
On a floured surface, unfold the puff pastry sheets and cut into each sheet into four pieces. Use a rolling pin to roll each piece to a 7in by 9in rectangle. Place on parchment paper and set in the refridgerator to keep cool.
Mix together chicken, pesto, and peas in a medium bowl. Place 1/2 cup of the chicken filling onto the bottom half of each pastry rectangle. Leave a small border on the bottom. Fold the top half of the pastry over the filing, lining up the edges. Press the edges with a fork to seal the turnover.
Brush each one iwth a beaten egg. Then sprinkle Parmesan cheese, salt, and pepper.
Bake each pan for 25 to 30 minutes until the turnovers are a light golden brown. Serve hot.
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