1. For the top crust, roll puff pastry into a square about 1/8 inch thick; cut it into a 10-inch round. (Use an upside-down cake pan as a guide.) With a pastry tip or small cookie cutter, cut out a 1-inch-diameter vent in the center. Gently press an upside-down 9-inch cake pan onto the dough to make a border. Freeze until firm but pliable. With a paring knife, score 8 petals around the vent, taking care not to cut all the way through. Score each petal with veins.
2. Roll out and cut the bottom crust into a 10-inch round; refrigerate. Arrange poached pears on top, leaving a 1-inch border. (This will leave room to pinch the crusts together.) Refrigerate.
3. After laying the top crust over the pears, adhere the edges with egg wash. Score the rim on a slight diagonal.