Roll out the puff pastry on a lightly floured work surface into a circle about ½cm thick, and a little bigger than the frying pan. Gently lift the puff pastry and drape it over the pan, tucking the edges of the pastry into the frying pan so it fits snugly over the pears. Use a small, sharp knife to prick between six and nine holes all over the pastry. Brush all over with the beaten egg. Cook in the oven for 25 minutes until the pastry is golden.