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1
In a medium bowl, mix together the turkey, 2 tablespoons of olive oil, shallots, lemon zest, and parsley; set aside.
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2
Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a dutch oven. Saute the mushrooms over medium-high heat until cooked through and lightly browned; transfer to a bowl, and set aside.
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3
Heat 2 tablespoons of olive oil over medium heat in a clean dutch oven; add leeks, carrots, and thyme and cook until vegetables begin to soften (about 8 minutes). Raise the heat slightly, add the dry vermouth, and cook until most of the liquid has evaporated.
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4
Add flour to the carrot mixture, stirring constantly for about 1 minute. Whisk in the stock and cream, then simmer until the sauce thickens (about 10 minutes); remove from heat and allow to cool to room temperature.
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5
Mix the cooled sauce with the lemon-parsley turkey, mushrooms, and frozen peas; divide the mixture between 4 mini-loaf pans.
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6
Cut 4 pieces of puff pastry large enough to cover each loaf pan with 1/2 inch hanging over on each side. Crimp the edges with the tines of a fork to seal and tightly wrap each pie in several layers of plastic wrap and a layer of aluminum foil. Freeze for up to 2 months.
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7
To cook the frozen pies: Preheat oven to 400u00b0 F. Brush the tops of the unwrapped frozen pies with egg and bake for 30 to 35 minutes, or until the tops are golden brown. Let stand for 5 to 10 minutes before serving.
