Instructions

1. Heat olive oil over medium heat.
2. Sauté onions until translucent and cooked through, but not browned, 5-8 minutes.
3. Add garlic and cook for an additional 1-2 minutes.
4. Deglaze with white wine.
5. Remove onion mixture from the pan.
6. Add flour to the pan and cook over medium heat until lightly browned.
7. Next, add butter and stir until melted and incorporated with flour. Mixture should appear crumbly.
8. Slowly add broth and milk in increments and stir until flour and butter mixture has dissolved.
9. Add the bay leaves, nutmeg and thyme.
10. Heat and bring to a gentle simmer until mixture begins to thicken, 6-8 minutes, stirring continuously.
11. Add onion mixture, turkey, asparagus and peas. Season with salt and pepper to taste.
12. Stir gently and heat until asparagus and peas are tender and cooked, 3-5 minutes. Remove bay leaves and discard.
13. If using frozen puff pastry cups, bake according to package directions.
14. Ladle into pastry shells and serve immediately.