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