Instructions

1. Preheat oven to 375℉.  Line a large baking sheet with parchment paper and set aside.
2. In a medium saucepan, melt butter. Add onion, celery and carrots and saute over medium heat until softened.
3. Add garlic and saute until fragrant, about 1 minute.
4. Stir in flour. Add chicken broth, milk, thyme, salt and pepper and stir to combine. Bring to a boil and then heat until thickened, stirring constantly (about 2 minutes).
5. Stir in frozen peas and turkey. Set aside.
6. Combine egg and water in a small bowl. Set aside.
7. Unroll 1 sheet of thawed puff pastry and cut into 6 equal rectangles.
8. Place the rectangles on the lined baking sheet, about 2 inches apart.
9. Spoon about 2 Tablespoons of filling into the centers of the rectangles.
10. Brush the outer edges of the rectangle with egg wash.
11. Unroll the second sheet of puff pastry, cutting into 6 equal rectangles and using one piece to cover the filling.
12. Press the 4 edges together with the tines of a fork. Cut slits for venting and brush the tops with the egg wash. Repeat with second box of pastry.
13. Bake for 30-35 minutes.
14. Garnish with parsley or fresh thyme. Serve with turkey gravy if desired.