Ingredients
Scale
- 1 pound of Turkey, cubed
- 2 cups frozen peas and carrots
- 1 yellow Onion
- 3 stalks Celery
- 3 cloves garlic, minced
- Chicken broth
- ½ cup Heavy cream
- ⅓ cup Flour
- 4 tbsp butter
- 2 tbsp avocado oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp thyme
- 1 tsp rosemary
- Puff pastry
- 1 Egg (egg wash)
Instructions
- In a Dutch oven, add butter and oil then let it melt. Add onion, garlic, celery, peas and carrots. Sauté for 5-7 minutes.
- Add flour into veggies then mix and let it cook for 2-3 minutes.
- Pour in the broth and add the seasonings then bring to a boil.
- Bring to a simmer for 3-4 minutes until it begins to thicken then add in the turkey and heavy cream then mix.
- Pour the mixture into a ramekin with a ladle, filling it ¾ full.
- Roll out the puff pastry slightly bigger than the top of the ramekin then place it over top and tightly secure it on all sides.
- Brush the tops of the puff pastry with an egg wash then bake at 400F for 15-20 minutes, until golden brown.
- Serve then enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
