Turkey Pot Pies in Puff Pastry

Maybe you still have some left over cooked turkey in your freezer to try these for a ladies' lunch. These fancy turkey puffs are something my mom made for our engagement party and stand out in my memory because she rarely made something from a package. I think the recipe may have been on the Tenderflake Patty Shells box and must have looked good to her. I do not have that original recipe, but have re-created it according to memory and taste. 

Ingredients for 6 shells:

• 1 pkg Tenderflake Patty Shells (frozen)
• 1/3 cup onion, chopped fine
• 1 1/2 Tbsp butter
• 1 1/2 Tbsp flour
• 3/4 cup milk
• 3/4 tsp better than bouillon or 1/2 bouillon cube (chicken)
• 1 - 1 1/2 cups cooked turkey, cubed
• 1 cup petite peas, steamed 

Method:

1. Bake patty shells at 400 F for about 20 - 25 minutes, until nice golden in color. Gently remove lid and remove any layers inside that appear wet. Discard them. Leave shells on cooling rack.
2. In saucepan, cook onion in butter until soft. 
3. Over low/medium heat, stir in flour and then slowly add milk, a little at a time, stirring to make a white sauce. Add chicken bouillon seasoning.
4. Stir in turkey and peas. This filling should be a thick consistency. If needed, add more turkey.
5. The shells are best if served fresh on day of, filled with hot filling and warmed in oven for 5 minutes. Filled patties can be reheated if served next day.