Chicken Vegetable Turnovers

This recipe is straight from the Pepperidge Farm puff pastry website.  It was a great comfort food meal on a cold and rainy day.  Check out their website--they had so many wonderful-sounding recipes on there!  I hope to try more soon.

Kind of got away from me, but so good!

Ingredients:
1 jar (12 oz) Campbell's Slow-Roasted Chicken Gravy
1/2 tsp dried thyme leaves, crushed
1/8 tsp garlic powder
Salt & pepper (to taste)
1 1/2 C frozen mixed veggies, thawed
2 C chopped cooked chicken
Flour
1 package Pepperidge Farm Puff Pastry (two sheets), thawed
(Note: I added more herbs and seasonings, to our taste.  This recipe seemed to be a bit bland.  Play around with what you have in the spice cupboard and make it your own!)

Directions:
Heat oven to 400 degrees.
Stir the gravy, thyme, garlic powder, veggies and chicken in a medium bowl.
Sprinkle a work surface with flour.  Unfold one pastry sheet on the work surface and roll into a 12" square.  Cut into four 6" squares.  Repeat with the second pastry sheet.
Spoon about 1/3 C of the chicken mixture in the center of each pastry.  Brush the edges of the pastries with water.  Fold the pastry over the filling to form triangles.  Crimp the edges with a fork to seal.  Place the pastries onto two baking sheets and bake for 25 minutes or until the pastries are golden brown.
So good!

I plugged this into the Weight Watchers website, and they come out to 4 Points Plus/turnover.  Not bad, and delicious!

Blueberry Turnovers

This is an awesome, simple recipe that I first tried on our recent trip to the Ivy House B&B.  The innkeeper told us that she found the recipe on the Food Network website, and after a quick search, I found this recipe.  The website cites Gale Gand as the creator of the recipe.  Super delicious and simple!

Ingredients:

Before baking--see baked photo below

2 sheets frozen puff pastry, thawed (I used Pepperidge Farm brand)
1/2 C blueberry preserves
2 TBSP corn starch
2 TBSP brown sugar
1/2 tsp grated lemon zest (I omitted this)
1 C fresh blueberries
1/2 tsp pure vanilla extract
1 egg, beaten with 2 tsp water
2 TBSP granulated sugar (I omitted this)

Directions:
Heat oven to 375 degrees.
In a small mixing bowl, stir together the preserves, corn starch, brown sugar and lemon zest.  Fold in the fresh blueberries and vanilla, and chill while you prepare the dough.  
Lightly flour work surface.  Roll out the puff pastry sheets into 12x12 square size (the pastry will become a little thinner).  Cut each pastry sheet into four 6" squares.  Lay a pastry square on a work surface and brush the edges with egg wash.  In the center of the square, place two heaping tablespoons of blueberry filling.  Brush the edges of the pastry square with egg wash and fold in half to form a triangle.  Carefully press the edges together and seal well using fork tines.  Transfer to a cookie sheet and keep refrigerated.  Repeat with remaining ingredients, placing turnovers 1" apart.  Brush tops with egg wash and sprinkle with granulated sugar.  Bake until golden brown, 20-25 minutes.  Serve warm or let cool to room temp.  These don't keep well, so be sure to eat them within a day of making them.

Note: I didn't refrigerate anything as I was making them, and they seemed to turn out just fine.  They tasted great!  I also made a simple vanilla glaze using powdered sugar, milk and vanilla (I didn't measure, just went by sight and taste) and drizzled it over the pastries once they had cooled a bit.  Very tasty!

Baked, before glaze.  So yummy and just the right amount of sweetness!