When I made mine, I substituted chicken for turkey and chicken gravy for the turkey gravy. As usual I substitute dry spices for fresh. It turned out really good. I had a couple of tablespoons. I'm still in training for the Marine Ball :) Excellent comfort food for a cool fall day :)
1 sheet frozen puff pastry, thawed (whole wheat if possible)
8 oz. mushrooms, sliced
1 tbs. olive oil
2 cups diced cooked turkey
1 cup frozen peas and carrots blend thawed
1/2 cup canned white beans
1 tbs. chopped fresh parsley
1 tsp. poultry seasonings
3 tbs. flour
1/4 cup dry white wine or vermouth
1/2 jar (12 oz) turkey gravy
1 egg, lightly beaten
1. Heat oven to 400. Grease 4 ramekins. Unfold puff pastry; cut 4 rounds big enough to cover ramekin tops. Cut decorative shapes from scraps. chill dough until needed.
2. In skillet over high heat, cook mushrooms and onions in olive oil 2 min., or until onions are tender. Stir in next 5 ingredients. Cook 2 minutes stirring occasionally.
3. Sprinkle flour over mixture. Add wine; cook 1 minute. Stir in gravy. Divide mixture evenly among ramekins. Brush ramekin rims with egg; top each with dough round, pressing to secure. Coat dough with egg and top with dough cutouts. Bake 15 minutes or until golden.
|I need to get better with the pastry part of this recipe :)|