1 tbsp canola oil
1/2 c diced sweet onion
1/2 c diced celery
1/2 c diced carrots
1/3 c dry white wine
1 c TURKEY STOCK
1/2 c frozen peas, thawed
1/2 c cleaned and sliced button mushrooms
1/2 c diced red skinned potatoes
1/2 tsp dried thyme leaves
1/2 tsp minced fresh garlic
1/2 c heavy cream
Salt and freshly ground black pepper To taste
1 lb COOKED TURKEY, shredded
2 tbsp unsalted butter, softened
2 tbsp all-purpose flour
1 (10" X 15") Sheet puff pastry, thawed and cut in rounds to fit ramekins
1 Egg beaten with 1 tsp cold water
Heat oil in a large, heavy skillet over medium heat.
Add onion, celery and carrots. Sauté over medium heat for 3 - 5 minutes or until vegetables are tender.
Add wine to deglaze pan, loosening any browned bits in the skillet.
Add turkey stock, peas, mushrooms and potatoes. Bring to a boil over medium heat.
Add thyme, garlic and heavy cream. Season with salt and pepper to taste.
Bring to a boil over high heat and stir in shredded turkey.
Bring back to a boil. Immediately reduce heat and gently simmer about 5 minutes, stirring often. Heat until ingredients are fully heated.
In a small bowl, combine butter and flour into a paste.
Slowly stir butter-flour mixture into turkey mixture until it is combined and mixture is thickened.
Ladle turkey mixture into 8-ounce individual ramekins. Cover each with puff pastry circles, allowing a 1-inch overhang. Crimp pastry to edge of the bowl.
Using a fork, gently prick pastry to allow steam to escape, being careful not to break the dough.
Gently brush egg mixture over the surface of puff pastry.
Bake in a preheated 350 degree F oven for 12 to 15 minutes, until pastry edges are brown.