Heat the oven to 425°F.
Heat the oil in a large oven-safe skillet over medium heat. Add the onion, carrot and celery with a pinch of salt and cook for about 5 minutes to sweat the vegetables.
2 tablespoons neutral oil, 1 cup onion, 1 cup carrots, 1 cup celery, 1 pinch salt
Add the garlic and sauté for 3 minutes, until the onion is translucent.
4 cloves garlic
Add the butter. Once it melts, sprinkle in the flour and stir for 1 to 2 minutes to make a roux and and cook down the flour.
5 tablespoons butter, 5 tablespoons all-purpose flour
Pour in the white wine and stir for 30 seconds. Add the bouillon paste, chickeb bone broth (or water) and cream, and stir until smooth.
½ cup dry white wine, 2 teaspoons chicken bouillon paste, ½ cup chicken bone broth , ½ cup heavy cream
Add the leftover turkey. Simmer on low, stirring often, until the sauce thickens, about 5 minutes.
2 cups leftover turkey
Stir in the frozen peas at the very end and turn off the heat.
1 cup frozen peas
Cut the puff pastry into small squares. Arrange them over the filling, overlapping each other. Brush the egg wash over the pastry.
1 sheet puff pastry, 1 egg
Bake at 425°F for 25 to 30 minutes, until the pastry is puffed and deep golden and the filling is bubbling. Let it rest for 5 minutes before serving.
