Chicken and Gruyere Turnovers

• 1 1/2 cups shredded rotisserie chicken
• 1 1/2 cups grated Gruyère
• 1 cup frozen peas
• 2 sheets (one 17.25-ounce package) frozen puff pastry, thawed
• 1 large egg, beaten
• 1/4 cup Dijon mustard

Directions

1. Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.
2. Cut the 2 sheets of puff pastry in half to form 4 rectangles and place on a baking sheet. Dividing evenly, top half of each rectangle with the chicken mixture. Fold over and seal the turnovers; brush the tops with the egg. Bake until golden, 20 to 25 minutes. Serve with the mustard.