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Chicken Broccoli Turnover
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| Stonewall Kitchen
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Serves:
8
Ingredients
- 2 packages puff pastry sheets
- 3 boneless chicken breasts
- 1 medium broccoli crown, florets only
- 1 medium onion, diced
- 1/3 cup Stonewall Kitchen Spicy Honey Mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups shredded cheddar or Monterey Jack cheese
Directions
- Parboil chicken breast until cooked through. Remove from water and when cool enough to handle, dice into 1/4" pieces.
- Separate broccoli into small pieces, smaller dice than the chicken. Saute onion until translucent, add broccoli and
cook
until tender but not soft.
- Combine chicken, vegetables, cheese and seasonings in a bowl and refrigerate until ready to use.
- Thaw puff pastry according to package instructions.
- Place desired amount of filling into squares, egg wash edges and fold pastry dough in half, forming a triangle.
- Press seams together well and place on ungreased cookie sheet. Repeat until all filling is used.
- Before baking, brush turnovers with egg wash. Bake at 350 degrees F for 20 minutes or until golden brown.
- For appetizer size, cut puff pastry at folds, flour and roll and cut each rectangle into 5 squares.
- Place filling, egg wash edges and fold creating triangle. Brush with egg wash before baking. Bake at 350 degrees F.
- Check after 10 minutes. Additional cooking time may be added until they're golden brown.
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