Ingredients:

  • 3 cups (450g) leftover turkey, hand-torn or cubed
  • 2 tbsp (30g) unsalted butter
  • 1 cup (150g) yellow onion, finely diced
  • 2 large carrots (120g), peeled and diced or finely sliced
  • 2 stalks celery (100g), diced
  • 1 cup (150g) frozen peas
  • 3 cloves garlic, minced
  • 1/3 cup (45g) all-purpose flour
  • 2 cups (480ml) chicken or turkey stock
  • 1/2 cup (120ml) heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp rubbed sage
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 250g all-butter puff pastry
  • 1 large egg
  • 1 tbsp water
  • 1 tsp flaky sea salt

Instructions:

  1. In a 10-inch cast iron skillet over medium heat, melt the butter. Add onions, carrots, and celery. Sauté for 6-8 minutes until onions are translucent. Add garlic in the final 60 seconds.
  2. Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and create a roux base.
  3. Gradually whisk in the chicken stock and heavy cream. Simmer for 5 minutes, stirring frequently, until the gravy reaches a velvety consistency that coats the back of a spoon.
  4. Remove from heat and stir in the thyme, sage, sea salt, black pepper, frozen peas, and the prepared turkey. Ensure the turkey is well-coated in the emulsion.
  5. Roll out the puff pastry sheet and drape it over the skillet. Trim edges and cut three small slits in the center for steam to escape.
  6. Whisk the egg with 1 tablespoon of water to create an egg wash. Brush the pastry evenly and sprinkle with flaky sea salt.
  7. Bake at 400°F (200°C) for 30-35 minutes until the crust is a deep mahogany brown and the filling is bubbling.