Wholesome and comforting, potpies are sometimes unbeatable. This recipe would be a good way to use leftover holiday turkey.
F (Recipe can be frozen for later use)
2 tablespoons grape-seed or canola oil, divided
1/3 pound turkey breast or thigh meat, diced into small cubes
1 leek, thinly sliced, white and light green parts
1 celery rib, chopped
1 large carrot, chopped
2 cups chopped cremini mushrooms
2 garlic cloves, minced
2 tablespoons flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups reduced-sodium chicken broth
1/3 cup frozen peas
7 ounces puff pastry (1/2 package), thawed
1 large egg beaten with 1 tablespoon water, for egg wash
Heat one tablespoon of the oil in a large saucepan over medium heat. Add the turkey and cook until no longer pink, about six minutes. Remove the turkey and rinse the pan. Then in the same pan, add the remaining one tablespoon oil and cook the leeks, celery, and carrot, stirring occasionally, until softened, about five minutes. Add the mushrooms and garlic, and cook, stirring occasionally, until softened, about three minutes. Add the flour, thyme, salt, and pepper, and cook, stirring constantly, for one minute. Slowly pour in the broth, stirring and scraping up the browned bits at the bottom of the pan. Bring to a boil, reduce the heat to low, and simmer for 10 minutes. Stir in the cooked turkey and the peas. Turn off the heat.
Preheat the oven to 400°F. On a lightly floured work surface, roll out the puff pastry into a 12-inch square. Using a knife or pizza wheel, cut the pastry into 12 rectangular pieces by slicing four vertical rows and three horizontal rows. Fit the rectangles into 12 medium muffin cups, making sure there is some overhang. Divide the turkey mixture among the muffin cups. Pull in all four points of each crust over the filling so they meet in the middle, forming individual pot pies. Brush each pie with the egg wash and bake until crisp and deeply golden, about 20 minutes. Let cool for several minutes before umolding and serving.