Ingredients
Makes 6:
2 boneless, skinless turkey breasts – about 2/3 lb (300g), thinly diced
3 sheets puff pastry
2 tablespoons olive oil
1 onion, diced
1 carrots, chopped
2/3 cup (150g) of button mushrooms, diced
2 cups of chopped fresh parsley
1 beaten egg yolk
Salt & pepper
Instructions
1. Preheat your oven to 425°F (220°C). Cook onion in a large skillet over medium heat with olive oil. Cook for about 3 minutes. Add carrots and cook for another 3-4 minutes before adding mushrooms.
2. Add diced turkey breasts and mix well. Add parsley, season with salt and allow to simmer for 5 to 10 minutes. Add fresh cracked pepper and set aside to cool.
3. Meanwhile, cut pie crust into 4 medium discs per sheet, making 12 discs total. You can use a bowl to make a regular cut. Arrange 4 pie circles on a lined baking sheet and brush with egg yolk. Spoon the chicken filling onto discs, leaving plenty of room to seal the dough easily.
4. Top with the remaining three circles. Pinch sides together and press with a fork or the back of a knife blade around the perimeter to make a seam. Brush egg yolk over tops of pastries and bake in oven for 15-20 minutes, or until puffed and golden brown.
