INGREDIENTS - - 12 oz Frozen Puff Pastry - 1 tsp EVOO - 2 cloves Garlic - 2 Scallions - 3/4 cup Carrots - 1 stalk Celery - 3/4 cup Zucchini - 2 tbsp Butter - 1/3 cup Flour - 3 cups Chicken Stock - 1/2 cup Half & Half - 3 cups Turkey - 2 tsp Sage - 2 tsp Thyme - 1 Egg - Salt & Pepper, to taste
Heat the dutch oven with some eVOO and begi to saute your veggies.
COAT THE VEGGIES WITH MELTED BUTTER AND FLOUR, THEN ADD IN THE BROTH.
THE ROUX WILL BEGIN TO THICKEN AS IT HEATS UP.
SEASON THE VEGGIES AND ADD IN THE TURKEY.
POUR THE MIXTURE INTO A BAKING DISH AND LET IT COOL.
TOP THE BAKING DISH WITH THE PUFF PASTRY AND COVER IT WITH EGG WASH.