- Prep time 20 minutes
- Total time 1 hour & 15 minutes
- Portion size 6 servings
In large ovenproof saucepan, heat 1 tbsp oil over medium high heat; cook onion, carrot, celery and garlic, stirring often, until mixture starts to soften, 4 to 5 minutes. Add mushrooms; cook, stirring, until they are lightly golden, 3 to 4 minutes. Season with salt and pepper. Stir in rosemary and thyme. Remove from pan and set aside.
In same saucepan, whisk together remaining olive oil and flour over medium heat, whisking constantly until mixture starts to brown, about 2 minutes. Slowly pour in broth and milk, whisking constantly, until smooth. Stir in paprika; simmer, stirring often, until sauce is thickened, 3 to 4 minutes. Gently stir in turkey and reserved vegetable mixture; remove from heat.
Preheat oven to 400°F. On lightly floured work surface, roll out puff pastry sheet into 12-inch square. Cut into 3-inch squares. In small bowl, whisk egg with 1 tbsp water. Place pastry squares on top of turkey mixture, overlapping slightly. Beat egg lightly with 1 tbsp water; brush over puff pastry squares.
Place saucepan on baking sheet; bake until filling is bubbling and pastry is puffed up and golden, 25 to 35 minutes. Let stand for 10 minutes before serving.
Nutritional facts PER SERVING: about
- Calories 405
- Total fat 24 g
- Saturated fat 7 g
- Cholesterol 80 mg
- Sodium 275 mg
- Total carbohydrate 27 g
- Fibre 2 g
- Sugars 6 g
- Protein 21 g