Chicken and Pear Turnovers

Submitted by Krsi Sue

"Fall time is pear time. Such a nice blend of flavors to warm your tummy. You may top this off with crumbled feta cheese, or blue cheese."

 

• Ready In: 55mins
• Ingredients: 10
• Yields: 1 turnover
• Serves: 4

ingredients

• 2 lbs rotisserie-cooked chicken, shredded
• 1 large pears, Anjou or 1 large bosc pear, thinly sliced
• 1 large shallot, thinly sliced
• 2 tablespoons chicken broth
• 2 tablespoons fresh tarragon, finely chopped
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 teaspoon water
• 1 large egg
• 1 sheet puff pastry, thawed

directions

1. Preheat oven to 400.
2. Mix shredded chicken, pear, shallot, broth, tarragon, 1 tsp salt and 1/2 tsp pepper in a large bowl and set aside.
3. In a small bowl, beat the egg with water.
4. Unfold and flatten puff pastry sheet and cut into 4 squares.
5. Refrigerate the remaining squares while working with each one.
6. On a lightly floured surface, roll out 1 square into a 9" square.
7. Pile 1/4 of the chicken mixture in the center.
8. Lightly brush the 4 corners of the square with the egg wash and fold towards the center, pinching the top and leaving the sides open.
9. Place the turnover on a baking sheet and refrigerate while completing the remaining squares.
10. Repeat with the remaining squares, filling and egg washing.
11. Bake the turnovers until crisp and golden, about 25 minutes.

Reviews

[Montana Heart Song]

This is delicious! I did not have blue cheese, so I used a very light tasting white cheese. I love the simple prep of this dish.<br/>I had some wondterful pears and I had cooked chicken in the freezer.<br/>I wish I had remembered to try a little Kraft Poppy Seed dressing<br/>with the turnovers.But I will the next time I prepare this recipe.<br/>Thanks for posting Krsi!