Flaky Turkey Pot Pie Turnovers

Ingredients

-2 tablespoons butter
-1 onion, finely chopped
-3/4 cup refrigerated diced potatoes
-1 carrot, finely chopped
-1 cup chicken broth
-1/4 cup milk
-2 tablespoons all-purpose flour
-1 cup cooked diced turkey breast
-1/2 cup frozen peas
-3/4 teaspoon salt
-1/2 package (17.3-ounce) frozen puff pastry sheets, thawed (1 sheet)
-1 large egg
-1 tablespoon water

Directions

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.

Melt the butter in a large skillet over medium heat. Add the onion, potatoes, and carrot and cook, stirring, 5 minutes. Add the broth and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, about 15 minutes.

Whisk together the milk and flour in a small bowl until blended and smooth. Stir the milk mixture into the vegetable mixture and cook, stirring often, until the mixture bubbles and thickens, about 2 minutes. Add the turkey, peas and salt; remove from the heat and set aside.

On a lightly floured surface with a floured rolling pin, roll the pastry into a 12-inch square. Cut the pastry into 4 squares.

Place the squares, one at a time, on the baking sheet. Spoon one-fourth of the turkey mixture on half of each square. Whisk together the egg and 1 tablespoon of water in a small bowl. Lightly brush the edges of each square with some of the egg mixture. Fold the dough diagonally over the filling. Crimp the edges with a fork to seal. Cut three 1/2-inch slits in the top of each turnover to allow steam to escape. Brush the remaining egg mixture over the top of each turnover. Bake until puffed and golden, 20 to 25 minutes. Let cool at least 10 minutes before serving.