Ingredients
2-1/2 cups cubed peeled potatoes1 cup chopped onion3/4 cup sliced fresh carrots1/2 cup chopped celery1 tablespoon olive oil2 garlic cloves, minced2 cups cubed cooked turkey1/2 cup fresh peas1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed1/4 teaspoon salt1/8 teaspoon pepperSAUCE:1/4 cup butter, cubed6 tablespoons all-purpose flour2 cups 2% milk1 cup chicken broth1/2 cup heavy whipping cream3 tablespoons Dijon mustard1 tablespoon capers, drained1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1/2 teaspoon rubbed sage1/2 teaspoon dried marjoram1/4 teaspoon ground nutmeg1/8 teaspoon salt1/8 teaspoon pepperCRUST:1 sheet frozen puff pastry, thawed1 egg1 tablespoon water2 tablespoons grated Parmesan cheese
Preparation
In a large skillet, saute the potatoes, onion, carrots and celery in oil for 8 minutes. Add garlic; cook 1 minute longer. Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk, broth and cream. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture. Divide among 6 greased 10-oz. ramekins.
On a lightly floured surface, roll out puff pastry into a 13x9-in. rectangle. Cut into 6 squares. Place 1 pastry over each ramekin; pressing to seal edges. Beat egg and water; brush over pastry. Sprinkle with cheese.
Place ramekins on a baking sheet. Bake, uncovered, at 400° until golden brown, 20-25 minutes.
