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2 fresh sausages
2 tbsp butter
2 tbsp flour
2 cups chicken stock
1/2 cup milk
1 carrot, peeled and chopped
1 celery stalk, peeled and chopped
1 onion, chopped
1 tsp dried thyme
1 tsp dried oregano
Salt and Pepper
2 cups turkey breast, cooked and shredded
1 cup frozen peas
1 sheet of puff pastry
1 egg, whisked
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.
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