CHICKEN AND WILD RICE TURNOVERS LACED WITH SMOKED GOUDA AND WILD MUSHROOMS
1 tablespoon canola oil
6 slices lean bacon
1 large leek, chopped (about 2 cups)
8 garlic cloves, chopped
1 pint wild mushrooms, chopped
1 small red bell pepper, chopped fine
2 cups boneless chicken breasts, cooked and shredded into small pieces
3 cups cooked wild rice
1 teaspoon salt
1 teaspoon black pepper
¼ cup heavy cream
1, 17.3 ounce package Pepperidge Farm frozen puff pastry sheets (2), thawed
2 cups smoked gouda cheese, shredded
¾ cup Monterey Jack cheese, shredded
1 egg, beaten
2 tablespoons fresh parsley, chopped
Preheat oven to 400 degrees.
Heat 1 tablespoon canola oil in a large deep skillet over medium high heat. Add the bacon to the pan and cook until crisp. Remove the bacon, chop, and set aside, but keep the drippings.
Add the leeks and garlic to the pan drippings and cook until fragrant, about 2 minutes. Add the mushrooms and cook until they are soft and begin to lightly brown about, 3 minutes. Add the reserved chopped bacon, red bell pepper, chicken, wild rice, salt, black pepper, and heavy cream to the pan. Stir to combine and cook for one more minute until cream is absorbed. Remove from heat and let cool for 10-15 minutes while you prepare the puff pastry.
Dust a clean countertop lightly with flour and, using a floured rolling pin, roll each sheet of puff pastry into a 14” x 14” square. Then, using a sharp knife, cut each sheet into 4 equal squares.
Stir the shredded gouda into the cooled rice mixture and equally divide the mixture between the 8 squares, creating a mound in the middle of each. Top each mound with even portions of the Monterey Jack cheese.
Brush the edges of each pastry square with the egg. Fold the dough over the filling, corner to corner, creating large triangles. You will need to lightly stretch the dough to get it completely over the filling. Seal the edges together pressing with the tines of a fork. Cut 3 small holes in the top of each turnover to let steam escape.
Place the turnovers on parchment lined baking sheets and brush the tops with the egg wash.
Bake for 20-25 minutes until puffed and golden brown. Serve hot, garnished with chopped parsley.