Can be made in 4 small skillets or serving dishes or one large dish (or skillet). You could use cooked chicken instead of turkey in this dish, as well.
4cupsfresh vegetableschopped, (I used 1/3 cauliflower, carrot and butternut squash)
1cupapplediced, firm, semi-tart (cored, peeled or unpeeled)
1 3/4-2cupsturkeycooked, diced
1 1/2tspmild curry powder(less if curry powder is not mild)
Salt and pepperto taste
1eggbeaten, for egg wash
Heat butter a large pot or Dutch oven on the stove-top over medium heat. Add onion and cooking, stirring occasionally, until softened, about 3-4 minutes. Add chopped vegetables and cook, stirring for an addition 3 minutes. Add flour and cook, stirring, for about 45 seconds. Add stock, apples, turkey and curry powder. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, until vegetables are tender, 10-15 minutes. Taste gravy and add salt and pepper. Be sure not to under-salt, as it is necessary to bring out all the flavours in the dish. Add a bit more curry powder, as well, if you feel it needs it. Remove pot from heat and allow to cool a bit while you prepare the pastry.
Preheat oven to 400 Using two 10x10-inch sheets of puff pastry, cut 4 circles the size of your serving dishes (or use just one if you'd like to make this in one large skillet).
Fill skillets with filling, allowing room for the pastry top. Fit a round of puff pastry over-top. Brush top with beaten egg and cut a slit in the middle to allow steam to escape. Place on to a baking sheet (to catch any bubble-overand bake in pre-heated oven until filling is heated through and puff pastry topping is golden, about 15-20 minutes.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!