• Peel and thinly slice two pears. You will cook half of the pears with the chicken mixture and reserve the other half of the pears pears for the bottom of the pan. (Keep in mind after baking, pan is turned over) before serving. Those pears on the bottom will now be on the top. .
• Put onion and butter in cold pan. When onion is softened, add fennel, cook for about 5 minutes, add half of the pears. Continue cooking until all is softened. Grate fresh ginger over the mixture. Add chicken (or turkey) Cool to room temperature.
• another pear separately (will be used to line bottom of pan, so cut uniformly and thinly.
• op with remaining mixture. The decorative part will use about 1 pear. Add chicken. Top with pastry crust. Fold inside around the mixture.
• Poke holes for steaming. Bake at 375 degrees for 40 minutes.
• Allow to cool for 10 minutes before turning over.
• Turn over onto a serving plate.

Pie Crust Instructions

• Mix with pastry blender or food processor until butter is like peas. Don’t over mix. Add in water, and gently pat together. Wrap in plastic in disc shape for a minimum of 30 minutes. Don’t skip resting part.
• Take out, flour surface and rolling pin and roll into a round disc, enough to cover pan.
• You may have some left over.