Active Time
30 Mins
Toal Time
1 Hour 5 Mins
Yield
Serves 8 (serving size: about 3 turnovers)

 

Chicken Alfredo meets finger food in these buttery turnovers. Chopped rotisserie chicken and frozen puff pastry sheets are perfect shortcuts for this easy, crowd-pleasing appetizer. These impressive turnovers are perfect for gatherings, like holiday parties and tailgates, and come together at the last minute. Serve leftover filling with pasta to get even more mileage out of this recipe. 

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.

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