Chicken and Pear Turnovers

By Kate Edwards · Originally from Rachel Ray

Edwards · Mains: Chicken and Turkey

Ingredients

One 2-pound rotisserie chicken, skin discarded and meat shredded
1 large Anjou or Bosc pear, thinly sliced lengthwise (I also diced some of the pear)
1 large shallot, thinly sliced (again, I actually diced much of it)
2 tablespoons chicken broth
2 tablespoons finely chopped fresh tarragon (my grocery store was out so I used tarragon from the boxed spice aisle - worked fine)
Salt and pepper
1 large egg
1 sheet puff pastry, thawed

Preheat the oven to 400 degrees. In a large bowl, mix the chicken, pear, shallot, chicken broth, tarragon, 1 teaspoon salt and 1/2 teaspoon pepper and set aside. In a small bowl, beat the egg with 1 teaspoon water; set aside.
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-inch square. (My squares didn't quite reach 9'') Pile one-quarter of the chicken mixture in the center. Lightly brush the 4 corners with the egg wash and pinch together to seal, leaving seams open. Place the turnover on a baking sheet and refrigerate. Repeat with the remaining pastry squares, filling and egg wash.
Bake the turnovers until crisp and golden, about 25 minutes.