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1
For the spinach walnut pesto: Combine spinach, garlic, walnuts, and Parmesan in the bowl of a food processor.
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2
Run for 30 seconds until mixture is combined well.
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3
Continue running processor as you slowly pour in olive oil until it forms a gorgeous pesto sauce.
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4
Remove blade and set sauce aside.
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5
For the turnovers: Heat a large cast iron skillet over medium high heat.
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6
Add sun-dried tomatoes and mushrooms.
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7
The oily tomatoes will naturally lubricate the pan.
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8
Let veggies soften and get fragrant for a few minutes.
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9
Add chicken and let cook through for about 68 minutes.
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10
Season with salt and dried basil.
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11
Once chicken is cooked through, stir in pesto sauce to finish the filling, letting it bubble for a minute.
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12
Take pan off heat and set aside.
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13
Preheat oven to 350 degrees F and line 2 baking sheets with silicone mats or parchment paper.
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14
Take the first sheet of puff pastry and cut it in half down its length to form 2 crusts.
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15
Scoop a very generous spoonful of filling on one half of the first puff pastry sheet half.
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16
Add a slice of smoked mozzarella on top of the filling, then bring the other half over to enclose it.
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17
Pinch edges together firmly.
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18
Press down with a fork around the edges to finish the first turnover.
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19
Repeat the process with remaining halves of puff pastry sheets to make 8 turnovers total.
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20
Transfer 4 turnovers to each of the lined sheet trays.
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21
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.
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22
When done, take them out and let cool for a couple of minutes.
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23
Serve immediately with some greens for an amazing dinner!
