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Mini Country Pot Pies
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1 sheet | frozen puff pastry, thawed. 1/2 c canned white beans |
8 oz | mushrooms, sliced. 1 T chopped fresh parsley |
1 | onion, peeled and chopped. 1 t poultry seasoning |
2 T | olive oil. 3 T flour |
2 c | diced cooked turkey. 1/4 c dry white wine |
1 c | frozen peas and carrots. 1, 12 oz jar turkey gravy |
1 | egg, lightly beaten |
Heat oven to 400. Grease 4 oven safe bowls. Unfold puff pastry; cut 4 rounds big enough to cover bowl tops. Cut decorative shapes from scraps. Chill dough
In skillet over high heat, cook mushrooms and onions in olive oil 2 min, or until onions are tender. Stir in next 5 ingredients. Cook 2 min, stirring occasionally.
Sprinkle flour over mixture. Add wine; cook 1 min. Stir in gravy. Divide mixture evenly among bowls. Brush bowl rims with egg; top each with dough round, pressing to secure. Coat dough with egg and top with dough cutouts. Bake 15 min or until golden
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