Chicken and Pear Turnovers |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
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