Makes 8 turnovers.
Ingredients:
*4 Tablespoons unsalted butter
*1 onion, chopped
*3 carrots, peeled and chopped
*2 stalks celery, chopped
*Kosher salt to taste
*black pepper to taste
*4 cloves garlic, minced
*2 teaspoons dried thyme
*3 Tablespoons flour plus some for dusting
*1 cup white wine or white cooking wine
*2 cups chicken broth
*1 teaspoon Dijon mustard
*1 cup frozen peas, thawed
*3 cups cooked shredded or cubed chicken (I used canned, chopped up)
*2 sheets frozen puff pastry, thawed
*cooking spray
*1 egg
*splash of water
Directions:
Preheat oven to 375 degrees. Heat a large saute pan over medium heat. Once hot, melt the butter in the pan. Cook the onions, carrots, and celery with salt and pepper to taste, until the carrots are tender (about 10 minutes). Add the garlic and thyme, and cook for 1 more minute, stirring frequently. Add the flour and cook off the raw taste (about 1 minute).
Turn the heat to medium-high. Deglaze the pan by adding the white wine. Stir well. In a measuring cup, whisk together the chicken broth and dijon mustard. Whisk in the chicken broth-mustard mixture into the pan. Add the peas and chicken. Cook on a very low simmer until the sauce thickens up to a thick gravy, stirring frequently. Remove from the heat and set aside.
On a lightly floured surface, unfold the puff pastries. Cut each into 4 even squares (cut once vertically and once horizontally). Gently roll out each square, increasing the size by about 20%.
Place the squares on a baking sheet sprayed with cooking spray. Spoon the cooled chicken mixture in the center of the squares. Fold the squares diagonally to make triangles. Pinch the edges to create turnovers, using a little water on the edges if needed to make the dough stick together. Press the edges with a fork.
In a small bowl, whisk the egg together with a splash of water to create an egg wash. Brush the entire tops of the turnovers with the egg wash. Cut a small slit in the tops of each turnover to let the steam escape when baking.
Bake at 375 degrees for 30 minutes, or until golden brown. Let cool for 10 minutes.
