INGREDIENTS
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4 cups shredded turkey breast
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5 tablespoons good quality olive oil, divided
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1 tablespoon finely minced shallot
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zest from one lemon, preferably organic
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2 tablespoons chopped flat-leaf Italian parsely
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1 tablespoon unsalted butter
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8 ounces fresh cremini mushrooms, coarsely chopped
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2 leeks, white and pale green parts thinly sliced
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2 carrots, cut into small dice
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1 teaspoon dried thyme
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1/3 cup dry white vermouth
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1/3 cup flour
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4 cups chicken broth or stock
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1/4 cup heavy cream, or half & half
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3/4 cups frozen peas
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1 sheet of puff pastry, thawed
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1 egg, lightly beaten