Chicken Pesto Turnovers | Louisiana Kitchen & Culture

Name: Chicken Pesto Turnovers | Louisiana Kitchen & Culture
Ingredients: all-purpose flour, for rolling out the dough; 1 box (17.3 ounces) frozen puff pastry, both sheets thawed according to package directions; 2½ cups shredded cooked chicken (rotisserie chicken is fine); 1 cup pesto sauce, home made or good-quality store-bought; 1 cup frozen peas, unthawed; 1 large egg, beaten; 2 tablespoons grated Parmesan cheese; Freshly ground black pepper

louisiana.kitchenandculture.com

Chicken Pesto Turnovers: Flaky pastry, savory pesto, and shredded chicken come together in these delicious appetizers perfect for any gathering.

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Ingredients

all-purpose flour, for rolling out the dough
1 box (17.3 ounces) frozen puff pastry, both sheets thawed according to package directions
2½ cups shredded cooked chicken (rotisserie chicken is fine)
1 cup pesto sauce, home made or good-quality store-bought
1 cup frozen peas, unthawed
1 large egg, beaten
2 tablespoons grated Parmesan cheese
Freshly ground black pepper