Turkey Pot Pies

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 375 degrees Fahrenheit. Lightly coat 4, 10-ounce ramekins with cooking spray.

4. In a large skillet over medium heat, add butter and oil. Once butter has melted, add onion, garlic, carrots and celery and cook, stirring occasionally, for 4 minutes or until onions become translucent. Add gravy, stir and cook for 5 minutes.

5. In a small bowl, whisk together cornstarch and water until cornstarch dissolves. Add to gravy and cook for 4 minutes or until gravy mixture starts to thicken; add turkey and salt and pepper to taste and stir to combine.

6. Divide filling evenly between the ramekins. Top each with a square of puff pastry, gently pressing to adhere tops of ramekins; gently cut 2 slits in the top of the crust. Brush each crust with the beaten egg. Wash hands after handling raw egg.

7. Bake for 20 minutes or until the crust is golden brown. Let cool 5 minutes before serving.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!