Generously contributed by High Heels & Frijoles

  Ingredient Notes:Pepperidge Farm brand ready-to-bake puff pastry sheets are perfect for this recipe. Thaw one of the sheets out according to package instructions and return the second one to the freezer. Use a 12-inch pot lid as a guide to trim the puff pastry sheet.

When making the filling, whisk vigorously while slowly pouring the milk into the roux (flour & butter paste) to ensure a creamy sauce. 

For Puff Pastry Top:

• 1 puff pastry sheet, thawed according to package instructions
• all-purpose flour for dusting

- Preheat the oven to 400˚F.  Lightly dust a clean, dry counter with flour.  With a rolling pin, roll out the puff pastry sheet to measure approximately 12- by 12 inches.  Trim excess dough to create a 12-inch circle. Cut out four oval-shaped slits in the middle of the sheet.

- Place the pastry round on a baking sheet and bake until puffed and golden, about 15 minutes. Transfer sheet to a cooling rack.

For the Turkey Pot Pie Filling:

• 4 cups leftover turkey, shredded into bite-size pieces
• 4 tablespoons butter
• 1 onion, finely chopped
• 10 ounces button or cremini mushrooms, sliced
• Salt and pepper 
• ½ teaspoon dry thyme
• 3 tablespoons all-purpose flour
• 3 cups milk, warmed
• 1 ½ cups frozen peas-and-carrots 

- Place the turkey in a large mixing bowl. Melt 1 tablespoon butter in a large (12-inch) skillet over medium-high heat. Add onion, mushrooms, and ½ teaspoon salt and cook, stirring occasionally, until the onion is softened and the mushrooms are golden brown, 8 to 10 minutes. Stir in thyme and transfer to bowl with turkey.

- Melt remaining 3 tablespoons butter in the now empty skillet over medium heat. Add the flour and cook, stirring constantly, until the paste turns deep brown and begins to smell toasty, 6 to 8 minutes. Very slowly and steadily start pouring in the milk, whisking constantly to avoid any lumps. 

- Bring the sauce to a simmer and stir in the turkey, sautéed mushrooms and onions, and peas-and-carrots. Cook over medium-low heat until the sauce is slightly thickened, 6 to 8 minutes. Remove the skillet from the burner, season the filling to taste with salt and pepper, and top with the baked puff pastry round. Serve.       

Yield: 4 to 6 servings 

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High Heels & Frijoles was cooked up in 2007 by María del Mar Sacasa while studying at the French Culinary Institute (FCI) in New York City.  Prior to attending culinary school, María del Mar spent several years working at Lucky and Vogue magazines. Currently living in Boston with her husband Octavio, she hopes High Heels & Frijoles will inspire you to live deliciously.