Creamy Chicken Alfredo Turnovers

I’m not real keen on all the store bought items for cooking. But then who am I to judge puff pastry, rotisserie chicken, and Alfredo sauce all rolled into one. Bite my tongue and pass the rum!

Chicken Alfredo meets finger food in these buttery turnovers. Serve leftover filling with pasta to get even more mileage out of this recipe.

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Yield: Serves 8 (serving size: about 3 turnovers)

Ingredients:

3 tablespoons unsalted butter

2 tablespoons minced shallot (from 1 large shallot)

2 teaspoons minced garlic (from 3 small cloves)

3 cups chopped rotisserie chicken

1 (15-oz.) container refrigerated Alfredo sauce (such as Buitoni)

2 ounces Parmesan cheese, grated (about 1/2 cup)

1 teaspoon kosher salt 1/2 teaspoon black pepper

1 (17.3-oz) pkg. frozen puff pastry sheets, thawed (such as Pepperidge Farms)

All-purpose flour, for working surface

1 large egg, lightly beaten

How to Make It:

Step 1

Melt butter in a large skillet over medium-high. Add shallot and garlic; and cook, stirring often, until softened, 2 minutes. Stir in chicken, and cook, stirring occasionally 2 minutes. Stir in Alfredo sauce, Parmesan, salt, and pepper; cook, stirring often, until cheese is melted and sauce is heated through, about 5 minutes. Transfer mixture to a bowl, and cool completely, about 15 minutes; refrigerate until ready to use.

Step 2

Preheat oven to 400°F. Roll out puff pastry to 1/8-inch thickness on a lightly floured surface. Cut each pastry sheet into 12 (4-inch) squares. Place 1 heaping tablespoon of the chicken mixture in the center of each square. Bush edges with some of the egg wash, and fold over to form a triangle, pressing edges to seal. Transfer to a baking sheet lined with parchment paper. Chill until firm, about 30 minutes.

Step 3

Brush turnovers with egg wash. Bake in preheated oven until golden brown, about 20 minutes. Cool 5 minutes before serving.

Note:

I will not recommend freezing these. In my travels around the web, I found that freezing Alfredo sauce doesn’t work. Compromises the texture of the sauce. It separates.

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Nicked this from:

Google Creamy Chicken Alfredo Turnovers My Recipes