Chicken, Spinach and Gruyere Turnovers

I saw these beautiful turnovers on my Instagram feed and couldn't wait to give them a try.  I was hesitant because I didn't have all of the ingredients on hand, but I went for it anyway and I was beyond pleased with the outcome.  Instead of cooking the chicken as directed in the recipe, I used some leftover chicken breast, or a store bought rotisserie chicken would work in a pinch too.  I substituted mozzarella for the gruyere cheese and that worked fine and gave the desired melty effect.  Also, I didn't have puff pastry so I used about 4 - 5 sheets of fillo dough that I cut to size and that worked like a charm.  In fact, fillo might be better because it had the lightest, crunchy texture that was the crowning touch to the hot, savory filling inside.  The perfect condiment to these pockets of fabulousness is a good, grainy mustard that add extra pops of flavor.

Another benefit to this recipe, and something I will definitely do for future road trips, is they can be assembled and frozen for up to two months. After crimping the turnovers’ edges, place them on a baking sheet in a single layer and freeze for at least 2 hours. Once frozen, stack them in a sealable plastic bag. To cook, brush them with a beaten egg and bake for 25 to 28 minutes.

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 (or green onion)

4 cloves of garlic, minced

1/2 lb. (250 g) fresh spinach leaves, tough stems removed

Kosher salt and freshly ground pepper

2 Tbs. heavy cream (or half-n-half)

All-purpose flour for rolling

2 sheets frozen puff pastry (one 17 oz./530 g package), thawed

2 Tbs. butter, melted

1 large egg, lightly beaten

1/4 lb. (125 g) Gruyère cheese, shredded

Dijon mustard for serving

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 garlic 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 lightly with melted butter.  Brush just 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.

 **This recipe is adapted from William Sonoma