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Chicken & Pear Turnovers Recipe

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This recipe for Chicken & Pear Turnovers is from Stone Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 2 lb. rotisserie chicken, skin discarded and meat shredded
1 large (or 3 small) pears, thinly sliced
1 large (or 3 small) shallots
2 tbsp. chicken stock
2 tbsp. fresh (or 2 tsp. dried) tarragon
salt and pepper
1 large egg
1 sheet puff pastry, thawed
Directions:
Directions:
Heat oven to 400º F

Combine in a large bowl: chicken, pear, shallot, chicken stock, tarragon, salt and pepper.

Beat egg and 1 tbsp. water.

Unfold and flatten the puff pastry and cut into 4 squares. Put 3 sections in the refrigerator.

On a lightly floured surface, roll 1 section of pastry into a 9" square.

Fill with 1/4 of the filling mixture.

Brush edges with egg mixture.

Join 4 corners of dough in center and pinch.

Put on baking sheet.

Repeat with remaining dough.

Bake at 400 º for 25 minutes. May brush top with egg wash before baking, if desired.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
We've been making these tasty turnovers for years, especially when we can get fresh pears and tarragon. They smell wonderful coming out of the oven.

(based on a recipe from Rachel Ray magazine)

 

 

 

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