1 small yellow onion, diced
2 tbsp butter
1/2 cup chicken stock
1/2 cup white wine
1/2 cup heavy cream
2 cloves garlic, crushed
1/2 tsp dried basil
Kosher salt, to taste
Black pepper, to taste
Cayenne pepper, to taste
Meat of one whole Chicken, precooked and shredded (Rotisserie chicken from the grocery store will work)
Sharp cheddar cheese, freshly grated
2-3 sheets of puff pastry, thawed
1 egg, beaten
2 tbsp milk
• In a large sauce pan saute the onion in the butter over medium heat until tender, about 5 minutes.
• Reduce heat and add chicken stock, wine and heavy cream. You may omit the wine and double the chicken stock if you prefer. Simmer for 5 minutes and reduce liquid by half. If the mixture doesn’t thicken, add a small slurry of water and cornstarch, just until the mixture is creamy and slightly thickened.
• Add garlic, basil, salt and pepper and stir.
• Add the shredded chicken and stir. Reduce to low and simmer for about 5 minutes until chicken is warmed through. Sauce should not be runny.
• Cut puff pastry sheets into 4 equal squares. Lay them on a lightly floured work surface so that they’re easier to work with. I sheet of pastry will make 4 turnovers.
• Place a spoonful of the chicken mixture on the pastry square and a dab of shredded cheddar on top. Fold the pastry corner-to-corner, forming a triangle. Crimp the open edges of the pastry with a fork. Repeat.
• Mix the egg and the milk with a fork and then brush the top of the turnover with the egg wash. Poke 1-2 holes in the turnover with a fork to vent.
• Place the turnovers on cookie sheet lined with a Silpat and bake at 425º for 15-20 minutes or until golden brown.
• Place approximately 1/2 cup of confectioner’s sugar into a small bowl. Pour in a small amount of orange juice (lemon is also good) and whisk until a glaze forms. It shouldn’t be runny. Drizzle the glaze over the turnovers and serve hot.