Makes 4 servings. Recipe is by Cynthia Nobles.
2 carrots, diced
2 stalks celery, chopped
1 onion, chopped
1/2 cup coarsely chopped mushrooms
1/2 cup chopped red bell pepper
1/4 cup frozen green peas
2 tablespoons vegetable oil
3 tbls. all-purpose flour
3 cups chicken stock
1/2 cup diced potatoes
2 cups cooked and cubed turkey
1/3 cup heavy cream
1 tsp. chopped fresh sage (or 1/2 tsp. dried)
1 tbl. brandy
Salt and pepper
2 tbls. chopped parsley
1 puff pastry sheet (10″ x 15″), thawed if frozen
1 egg beaten with 1 tbl. water
1. Preheat oven to 375F. In a heavy saucepot, saute carrot, celery, onion, mushrooms, bell pepper, and peas in vegetable oil until vegetables are soft. Stir in flour and cook 2 minutes.
2. Add stock and bring to a boil. Add potatoes and simmer until tender. Add turkey, cream, and sage and cook until slightly thickened. Add brandy, salt, pepper, and parsley. Bring to a boil and remove from heat.
3. Spoon mixture into 4 oven-proof soup bowls or ramekins. Prepare pie tops by cutting pastry 1/4 inch smaller than ramekin top. Top turkey mixture with pastry. Brush with egg wash, cut slits in top, and bake until golden brown and bubbly, 20-25 minutes.