Chicken Broccoli Turnovers
- 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
- 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.
Want to add an appetizer? How about Major Grey Baked Brie?
Major Grey Baked Brie
- 1 sheet Pepperidge Farm® Frozen Puff Pastry, thawed
- ¼ cup Stonewall Kitchen Major Grey Chutney
- 1 5" wheel of Brie
- 1 egg white
- 1 tsp. Water
- Preheat oven to 350°F. Lightly grease a baking sheet.
- Flour a surface and roll the dough into a 13" square and place onto the prepared baking sheet.
- Cut through the skin of the Brie by running a knife around the top ¼-inch in from the edge. Gently remove the skin forming a shallow cup to hold the chutney.
- Place the Brie in the center of the pastry.
- Spoon 1/4 cup of Stonewall Kitchen Major Grey’s Chutney over the Brie.
- Forming a bag bring the sides of the pastry up to the center top of the Brie round. Trim off any excess. Carefully press the dough onto the Brie and pinch tightly at the top to seal.
- Whisk together the egg white and water. Brush over the entire bag.
- Bake 25-30 minutes until the dough is golden brown.
- Cool and serve with French bread toasts, sliced apples and crackers
And for dessert why not serve Apple and Sour Cream Pie?
Apple and Sour Cream Pie
- 1 unbaked 9-inch pie crust
- 1/2 cup Holiday Jam
- 3/4 cup sour cream
- 1 large egg, slightly beaten
- 1 tsp. vanilla
- 3/4 cup sugar
- 1/8 tsp. salt
- 1/4 cup plus 1 Tbsp. flour
- 6 McIntosh apples
- To make the Crumb Topping:
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 2 tsp. cinnamon
- 5 Tbsp. butter
- Preheat oven to 425 degrees F.
- Line pie plate with prepared pie crust and crimp edges.
- Spread Holiday Jam evenly over bottom of pie crust.
- In a small bowl combine the sugar, flour and salt, mix thoroughly.
- Combine the sour cream, egg, and vanilla in a medium size bowl and mix. Add the flour mixture and mix.
- Peel, core and slice the apples (approximately 1/4 inch thick) and add them to the sour cream mixture. Toss and coat the apples, then spread them evenly in the pie crust.
- Bake the pie at 425 degrees F for ten minutes. Reduce heat to 350 degrees F and bake an additional 30 minutes.
- While pie is baking, prepare the crumb topping by combining the flour, sugar, and cinnamon in a bowl. Cut in the butter until topping resembles coarse meal.
- After pie has cooked 30 minutes top with crumb topping and bake an additional 15-20 minutes.
- Serve warm or at room temperature.
Happy National Pastry Day!