- ½ (17.3-ounce) package frozen puff pastry sheets, thawed
- ½ cup unsalted butter
- 2-3 cups thinly sliced leek
- 2 ½ cups chicken stock
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 4 cups shredded cooked turkey
- 1 cup shelled edamame
- 1 cup coarsely shredded carrot
- 1 cup frozen corn, thawed
- ¼ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
Roll the pastry sheet into a 12-inch square on a lightly floured surface. Cut into 16 (3-inch) squares. Set the pastry squares aside.
Preheat the oven to 400°F, placing the rack in lower third of oven. Melt the butter in a 10-inch ovenproof skillet - ideally cast iron - over medium-high heat. Add the leek and cook, stirring often, until softened, about 6 minutes.
Stir in the stock; bring the mixture to a simmer. Add the cornstarch and water slurry and stir gently until thickened.
Stir in the turkey, edamame, carrot, corn, cream, Dijon, salt, and pepper. Remove from the heat.
Arrange the pastry squares on top of the hot turkey mixture in the skillet, slightly overlapping so the entire surface of the turkey mixture is covered. If desired, lightly brush the top of the pastry squares with olive oil or a simple egg and water wash. Place the skillet on a rimmed baking sheet.
Transfer the baking sheet with the skillet on it to the preheated oven. Bake until the top is browned and the filling is bubbly, about 20 minutes. Remove the pan from the oven and let stand 10 minutes before serving.
- Yields: 6 servings
- Preparation Time: 1 hour