We have breaking news to pass along to you! Upon making a second trip to the grocery store and going down the right aisle (the frozen food, dessert aisle) to find "puff pastry" our dinner turned out as delicious as expected! Dan kept saying, "Dang this is good!" I just nodded because my mouth was full. (read posting below) :-)
Here's the recipe. It's SO easy!
4 Servings (we actually got 8 out of it)
Prep Time: 30 minutes
Cook Time: 25 minutes (we only cooked for about 18 minutes)
One 2-pound rotisserie chicken, skin discarded and meat shredded
1 large Anjou or Bosc pear, thinly sliced lengthwise
1 large shallot, thinly sliced
2 tablespoons chicken broth
2 tablespoon finely chopped fresh tarragon
Salt and Pepper
1 large egg
1 sheet puff pastry, thawed.
1. Preheat oven to 400 degrees. In large bowl, mix the chicken , pear, shallot, chicken broth, tarragon, 1 teaspoon of salt, 1/2 teaspoon of pepper and set aside. In a small bowl, beat the egg with 1 teaspoon of water; 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 one quarter of the mixture in the center. Lightly brush the 4 corners with the egg wash and pinch together to seal, leaving the seams open. Place the turnover on a baking sheet and refrigerate. Repeat with the remaining pastry squares, filing and egg wash.
3. Bake the turnovers until crisp and golden brown, about 25 minutes.
Then, enjoy! Happy Cooking!
M&D
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