Chicken, Spinach and Gruyère Turnovers
For a fun Sunday afternoon project, make these savory turnovers for dinner, and assemble plenty of extra ones to pack into lunch boxes later, since they can be assembled and frozen for up to 2 months. After crimping their edges, place them on a baking sheet in a single layer and freeze for at least 2 hours. Once they’re frozen, stack the turnovers in a sealable plastic bag. To cook, brush the frozen turnovers with a beaten egg and bake for 25 to 28 minutes.
Ingredients
- 2 small skinless, boneless chicken breasts, about 3/4 lb. (375 g) total weight, or 1 1/2 cups (9 oz./280 g) shredded rotisserie chicken
- 1 Tbs. olive oil
- 2 Tbs. chopped shallots
- 1/2 lb. (250 g) fresh spinach leaves, tough stems removed
- Kosher salt and freshly ground pepper
- 2 Tbs. heavy cream
- All-purpose flour for rolling
- 2 sheets frozen puff pastry (one 17-oz./530-g package), thawed
- 1 egg, lightly beaten
- 1 cup (4 oz./125 g) grated Gruyère cheese
- Dijon mustard for serving
Directions
If using chicken breasts, place them in a saucepan with cold water to cover by 1 inch (2.5 cm) and 1/2 tsp. salt. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the chicken is opaque throughout, about 18 minutes. Drain and let cool. When cool enough to handle, shred the chicken. Set aside.
Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a fry pan over medium-high heat, warm the olive oil. Add the shallots and sauté until soft, about 2 minutes. Add the spinach, season with salt and pepper, and sauté just until wilted, about 3 minutes. Stir in the cream and cook just until combined, about 1 minute.
On a floured work surface, cut the puff pastry sheets in half to make 4 rectangles. Brush the edges with the egg. Pile the cooked chicken, spinach and cheese on half of each of the rectangles, leaving a 1/2-inch (12-mm) border. Fold the uncovered half of each rectangle over to cover the lower half. Crimp the edges with the tines of a fork. Using the tip of a sharp knife, cut a few small slits in the top of each turnover. Brush the tops with egg and place on the prepared baking sheet. Bake until golden brown, 22 to 24 minutes. Let cool slightly and serve with mustard on the side. Serves 4.
Adapted from Williams Sonoma School Night, by Kate McMillan (Weldon Owen 2015)
