Chicken and Brie Turnovers

This is becoming a common theme on this blog this summer.  My daughter saw this on the Food Channel and we get to make it for the family.  It is truly amazing how many people watch food shows.  If we asked people 10 years ago, if they would watch TV shows with people cooking food, we would be nuts.  But we are not nuts and so many people, including my daughter and I are not alone watching cooking on TV.  Back to this recipe.  My daughter saw these made on Diners, Drive-ins & Dives.  You can really mix any kind of meat and cheese.  We had chicken that I had roasted and pulled.  We paired it with brie and a beautiful meal was complete.

Ingredients:

• 2 packages puff pastry
• 2 tsp sweet & spicy mustard
• 1 breast and quarter, pulled
• 1 wheel of brie
• 1 egg, beaten

Directions:

Place a piece of parchment paper on a baking tray.  Thaw the puff pastry and unfold on to the parchment paper.  Slice the pastry on the diagonal making 2 pieces out of each piece of pastry.  

Now we will assemble our turnover by adding the ingredients.  

Dollop the mustard: add the chicken, and finish with the brie.  

 

 

Carefully fold over the pastry by grabbing the long end and bringing it back to the other long corner.  Seal the edges with a fork.  Then use the egg to wash the exterior.  

Place in a 325 degree oven for 20 minutes.  You are looking for a nice browning.  Enjoy!