Remove the sausage from it's casing and break it into small pieces in a frying pan. Fry over medium heat until cooked through. Add the butter and flour and stir to form a paste. Pour in the chicken stock and milk and stir to combine.
Add in the carrot, celery, onion, thyme, oregano, salt and pepper and bring to a boil. Turn down the heat and let simmer for 20 minutes or until thickened. Stir in turkey and peas and then ladle into ramekins.
Preheat oven to 350˚F. On a floured surface roll out the puff pastry and cut circles to drape over the sides of the ramekins. Using a sharp knife slice small vents into the centre of the pastry and seal the edges removing any excess pastry. Place ramekins on a baking tray and bake for 35 minutes or until pastry is puffed and golden brown. Let cool slightly before serving.