Chicken and Pear Turnovers

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: 55 mins
• Serves: 4
• Yields: 1 turnover

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.