Pear and chicken turnovers

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 Tablespoons finely chopped fresh tarragon
salt and pepper
1 large egg
1 sheet puff pastry thawed

1. Preheat oven to 400 degreesF In a large bowl, mix the chicken, pear, shallot, chicken broth, tarragon, 1 teaspoon salt, 1/2 teaspoon pepper, and set aside. In a small bowl,  beat the egg with 1 teaspoon water; set aside.

2. Unfold and flatten the puff pastry, cut into 4 inch squares and refrigerate 3 squares. On a lightly floured surface roll out 1 pastry sqare into a 9 inch square. Pile one quarter of the chicken mixture in the center. Lightly brush the four 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, filling and egg wash.

3. Bake the turnovers until crisp and golden, about 25 minutes.