4 C shredded turkey breast
5 Tb good quality olive oil (divided)
1 tb shallot (finely minced)
Zest from one lemon
2 Tb chopped flat leaf parsley
1 Tb unsalted butter
8 oz fresh cremini mushrooms , coarsely chopped
2 leeks, white and pale green parts thinly sliced
2 carrots, small dice
1 tsp dried thyme
1/3 C dry white vermouth
1/3 C flour
4 C chicken broth or stock
1/4 C heavy cream or half and half
3/4 C frozen peas
1 sheet puff pastry , thawed
1 egg, lightly beaten
1) In a medium bowl, mix together the turkey, 2 Tb of olive oil, shallots, lemon zest and parsley. Set aside
2) Melt 1 Tb butter with 1 Tb of olive oil in a dutch oven. Saute the mushrooms over medium high heat until cooked through and lightly browned. Transfer to a bowl and set aside.
3) Wipe out the dutch oven, and heat 2 Tb of olive oil over medium heat. Add leeks, carrots, and thyme and cook until the vegetables begin to soften (about 8 minutes). Raise the heat slightly and add the Vermouth. Cook until most of the liquid has evaporated.
4) Add flour to the carrot mixture, stirring constantly for about 1 minute. Whisk in the stock and cream, then simmer until the sauce thickens (about 10 minutes). Remove from heat and allow to cool to room temperature.
5) Mix the cooled sauce with the lemon, parsley, turkey, mushrooms and frozen peas. Divide the mixture between 4 mini loaf pans.
6) Cut 4 pieces of puff pastry large enough to cover each pan with 1/2 inch hanging over on each side. Crimp the edges with the tines of a fork to seal and then tightly wrap each pie in several layers of plastic wrap, and a layer of aluminum foil. Can freeze for up to 2 months.
7) To cook unfrozen pies, brush the tops with egg wash and bake at 400 ºF for about 20 to 25 minutes or until tops are nicely browned and filling is bubbling. To cook the frozen pies, preheat oven to 400ºF, brush the tops of the unwrapped pies with egg and bake for 30 to 35 minutes, or until the tops are golden brown. Let stand for 5 to 10 minutes before serving.