Categories: Chicken, Dinner

Ingredients

• 1 sheet puff pastry, thawed
• 3/4 c broccoli florets, cut into small pieces
• 1/2 T unsalted butter
• 1 T all-purpose flour
• 3/4 c half & half
• 2 oz white cheddar, grated
• big pinch of dried mustard
• 1/2 t fresh thyme leaves chopped (or 1/4 t dried)
• salt & pepper
• 1/2 c cooked chicken, chopped
• 1 well beaten egg

Directions

1. Preheat oven to 400 F.

2. Blanch the broccoli in boiling water for 1 minute. Drain & set aside.

3. In a small saucepan, melt the butter over medium heat. Stir in the flour. Cook the flour while stirring for 1 minute. Slowly whisk in the half & half. Cook while stirring until thick & bubbly. Turn the heat to low & whisk in the cheese. Once the cheese is melted in, stir in the mustard & thyme. Season with salt & pepper. Stir the broccoli & chicken into the sauce.

4. Using a rolling pin, roll the puff pastry dough out to make it into a little bigger rectangle. Cut into 4 rectangles. Brush a little beaten egg onto two sides of each triangle. Put 1/4 of the sauce into the middle of each rectangle. Fold over to make a triangle & press the edges together to seal (you may need to stretch the dough a little). Place on a baking sheet, I used a silicone pad on mine. Brush each turnover with beaten egg. Use a sharp knife to poke 2 slits in the top of each.

5. Bake for 15 minutes. Turn the heat down to 350 F and bake another 10 – 15 minutes until golden brown. Let cool a few minutes before serving as the filling will be really hot.

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