Prep time: 30 minutes
Cook time: 25 minutes
4 Servings
1 (2 lb) rotisserie chicken, skin discarded and meat shredded
1 large Anjou or Bosc pear, thinly sliced lengthwise
1 large shallot, thinly sliced
2 T chicken broth
2 T finely chopped fresh tarragon
Salt and pepper
1 large egg
1 sheet puff pastry, thawed
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1. Preheat the oven to 400 degrees. In a large bowl, mix the chicken, pear, shallot, chicken broth, tarragon, 1 t salt and 1/2 t pepper and set aside.
2. Unfold and flatten the puff pastry sheet, cut into 4 squares and refrigerate 3 squares. On a lightly floured surface, roll out 1 pastry square into a 9″ square. Pile 1/4 of the chicken mixture in the center. Lightly brush the 4 corners with the egg was and pinch together to seal, leaving the seams open. Place the turnover on a baking sheet and refrigerate. Repeat with the remaining pastry squares, filling and egg wash.
3. Bake the turnovers until crisp and golden, about 25 minutes.
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