Shortcrust pastry: mix together the flour, sugar, butter and egg. Leave to rest in the refrigerator for 2 hours.
Roll out the shortcrust pastry, cut out two rectangles a little larger than the size of the plate, line the lower plate with pastry.
Attach the plate to the appliance. Place the chopped pears on the pastry in the lower plate, evenly distributing the pieces.
The top of the pears should sit 1cm above the edge of the lower plate. Add the chocolate chips. Place the lid on the pie with the remaining pastry rectangle, press down firmly with the upper plate in order to seal the edges of the pie.
Attach the upper plate to the appliance. Bake for 10 minutes.