Hey guys! Last night I made a DELISH dinner! I wish I could claim the recipe as my own but it is actually a $10 Dinner with Melissa d’Arabian meal from Food Network! I think you would love this and this would be a great meal for kids too! Here you go…..
- 2 tablespoons butter
- 1/2 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 tablespoon flour, plus more for dusting
- 1/2 cup white wine
- 1 cup chicken stock
- 1 teaspoon Dijon mustard
- 1/2 cup frozen peas
- 1 1/2 cups cubed or shredded cooked chicken
- 1 sheet frozen puff pastry, thawed
- 1 egg
To start I boiled aka poached my chicken, I only used 1 chicken and when diced it made 4 turnovers….I poached the chicken in stock and I threw in some of the veggies I already had to use in this recipe and simmered it for 20minutes!
Preheat the oven to 375 degrees F.
Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into agravy, 5 to 10 minutes. Remove from the heat and set aside.
On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very ho
And here is the finished product, this was so good! This dish was very flavorful and you could taste all the levels of flavor that were added throughout cooking…….mustard, wine and butter! You must make this today!