Chicken-Pear Turnovers

Chicken-Pear Turnovers



1/2 cup apple juice

1/2 cup dry sherry

1/2 cup white wine

2 shallots, chopped

3 cloves garlic, chopped

2 cups heavy cream

salt and pepper; to taste


1 cooked skinless, boneless chicken, julienned

1 pear, peeled,cored and sliced

1 red bell pepper, diced

1 small red onion, diced

4 oz. grated Gouda cheese

3(8×10) inch sheets Puff pastry

egg wash, plus one tablespoon water, beaten


In a heavy bottomed pot, add the juice,sherry, wine, shallots and garlic. Bring to boil ;continue to boil until liquid is reduced down to 1/4 cup. Pour in the heavy cream and bring to boil. Continue to boil until reduced down to 1 1/4 cup. Salt and pepper; to taste. Pour into a bowl to cool completely.


In a large bowl combine the onion, bell pepper, julienned chicken breast, pear and grated cheese; toss to combine. Add cooled sauce and combine.

Preheat oven to 450 degrees.

Cut the puff pastry into 12 squares or small squares if appetizers are preferred rather than entree. Divide the filling among the squares equally. Brush the edges with egg wash and fold over corner to create a triangle. Crimp edges with a fork. Brush the tops with egg wash and place on parchment lined baking sheet. Bake for about 15-25 minutes or until golden brown. Serve warm or cold.

8 thoughts on “Chicken-Pear Turnovers

    • It’s on high to medium, you can’t leave it, stir often. Not for the burning aspect but to make sure that the cream does not boil over. The heavy cream will reduce down to a thick consistency of mayonnaise. Don’t worry as it thickens about burning; keep stirring when it begins to get thick; it needs to be at a good high simmer to a boil in order to reduce.:)

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