Ingredients

1 sheet frozen puff pastry, thawed, cut into 4 squares

2 tablespoons unsalted butter

1/2 onion, chopped

1 cup frozen peas and carrots

1/2 teaspoon dried thyme

1 tablespoon all-purpose flour

1 1/2 cups low-sodium chicken broth

1 teaspoon Dijon mustard

1 1/2 cups cubed cooked boneless, skinless chicken

Salt

1 large egg, lightly beaten

Preparation

  1. Line 2 baking sheets with parchment. On a lightly floured surface, roll pastry pieces into 4 6-inch squares. Place on 1 baking sheet, cover and chill.

  2. Melt butter in a skillet over medium heat. Sauté onion until softened, about 3 minutes. Add peas and carrots; sauté 3 minutes. Sprinkle thyme and flour over vegetables; sauté 1 minute. Raise heat to medium-high. Stir broth and mustard into pan. Add chicken; cook until sauce is thick, 7 to 10 minutes. Transfer to a bowl; let cool. Season with salt. Preheat oven to 375ºF.

  3. Place 1 pastry square on reserved baking sheet. Brush edges with egg. Spoon 1/4 of chicken mixture into center; fold to form a triangle. Seal edges. Repeat with remaining pastry and filling. Brush with remaining egg. Cut 3 slits in top of each. Chill for 15 minutes.

  4. Bake turnovers until golden, about 30 minutes. Let cool 5 minutes and serve.