Individual Turkey Potpies

Ingredients

• 0.3 cup butter cubed
• 1 tablespoon capers drained
• 0.8 cup carrots fresh sliced
• 0.5 cup celery chopped
• 1 cup chicken broth 
• 3 tablespoons dijon mustard 
• 0.5 teaspoon marjoram dried
• 1  eggs 
• 6 tablespoons flour all-purpose
• 0.5 cup peas fresh
• 0.5 teaspoon rosemary leaves dried fresh minced crushed
• 1 teaspoon rosemary leaves dried fresh minced crushed
• 1 teaspoon tarragon dried fresh minced
• 0.5 teaspoon thyme dried fresh minced
• 1 teaspoon thyme dried fresh minced
• 2  garlic clove minced
• 0.3 teaspoon nutmeg 
• 0.5 cup cup heavy whipping cream 
• 2 cups milk 2%
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 2 tablespoons parmesan cheese grated
• 0.1 teaspoon pepper 
• 2.5 cups potatoes cubed peeled
• 1 sheet puff pastry frozen thawed
• 0.5 teaspoon rubbed sage 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 2 cups turkey cubed cooked
• 1 tablespoon water 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• ramekin

Directions

1. In a large skillet, saute the potatoes, onion, carrots and celery in oil for 8 minutes.
2. Add garlic; cook 1 minute longer. Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through.
3. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk, broth and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture. Divide among six greased 10-oz. ramekins.
4. On a lightly floured surface, roll out puff pastry into a 13-in. x 9-in. rectangle.
5. Cut into six squares.
6. Place one pastry over each ramekin; pressing to seal edges. Beat egg and water; brush over pastry.
7. Sprinkle with cheese.
8. Place ramekins on a baking sheet.
9. Bake, uncovered, at 400 for 20-25 minutes or until golden brown.