Pesto Chicken Turnovers

For the spinach walnut pesto:
Combine spinach, garlic, walnuts, and Parmesan in the bowl of a food processor. Run for 30 seconds until mixture is combined well. Continue running processor as you slowly pour in olive oil until it forms a gorgeous pesto sauce. Remove blade and set sauce aside.

For the turnovers:
Heat a large cast iron skillet over medium high heat. Add sun-dried tomatoes and mushrooms. The oily tomatoes will naturally lubricate the pan. Let veggies soften and get fragrant for a few minutes. Add chicken and let cook through for about 6–8 minutes. Season with salt and dried basil. Once chicken is cooked through, stir in pesto sauce to finish the filling, letting it bubble for a minute. Take pan off heat and set aside.

Preheat oven to 350ºF and line 2 baking sheets with silicone mats or parchment paper. Take the first sheet of puff pastry and cut it in half down its length to form 2 crusts. Scoop a very generous spoonful of filling on one half of the first puff pastry sheet half. Add a slice of smoked mozzarella on top of the filling, then bring the other half over to enclose it. Pinch edges together firmly. Press down with a fork around the edges to finish the first turnover.

Repeat the process with remaining halves of puff pastry sheets to make 8 turnovers total. Transfer 4 turnovers to each of the lined sheet trays. In a bowl, whisk egg and a splash of water together to make an egg wash. Brush each turnover with egg wash, then bake for about 20 minutes.

When done, take them out and let cool for a couple of minutes. Serve immediately with some greens for an amazing dinner!