Chicken, Spinach and Gruyère Turnovers

 

2 small skinless, boneless chicken breasts, about 3/4 lb. (375 g) total weight, or 1 1/2 cups (9 oz./280 g) shredded rotisserie chicken

1 T. olive oil

2 T. chopped shallots

1/2 lb. (250 g) fresh spinach leaves, tough stems removed

Kosher salt and freshly ground pepper

2 T. heavy cream

All-purpose flour for rolling

2 sheets frozen puff pastry (one 17 oz./530 g package), thawed

1 large egg, lightly beaten

1/4 lb. (125 g) Gruyère cheese, shredded

Dijon mustard for serving

 

If using chicken breasts, place them in a saucepan with cold water to cover by 1 inch (2.5 cm) and 1/2 tsp. salt. Bring to a boil over high heat, reduce the heat to medium-low, and simmer until the chicken is opaque throughout, about 18 minutes. Drain and let cool. When cool enough to handle, shred the chicken. Set aside. Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper. In a fry pan over medium-high heat, warm the olive oil. Add the shallots and sauté until soft, about 2 minutes. Add the spinach, season with salt and pepper, and sauté just until wilted, about 3 minutes. Stir in the cream and cook just until combined, about 1 minute. On a floured work surface, cut the puff pastry sheets in half to make 4 rectangles. Brush the edges with the egg. Pile the cooked chicken, spinach, and cheese on half of each of the rectangles, leaving a 1/2-inch (12-mm) border. Fold the uncovered half of each rectangle over to cover the lower half. Crimp the edges with the tines of a fork. Using the tip of a sharp knife, cut a few small slits in the top of each turnover. Brush the tops with egg and place on the prepared baking sheet. Bake until golden brown, 22 to 24 minutes. Let cool slightly and serve with mustard on the side. Serves 4.