For the Eggwash:
- 2 cups Cooked Leftover Turkey
- 1 cup Green Beans
- 1 cup Corn
- 1 can Cream Of Mushroom Soup
- 2 sheets Frozen Puff Pastry, thawed
- 1 tablespoon Fresh Parsley
Preheat oven to 375°F. Spray 6 ramekins with non stick cooking spray. Set aside.
In large bowl add turkey, vegetables and cream of mushroom. Stir.
Separate mixture in ramekins.
Roll out puff pastry. Cut 6 even circles to top ramekins. Press edges closed. Poke four times in the top of each pie with a fork.
Brush with egg wash (egg and water whisked together)
Bake for 25-30 minutes or until tops are golden brown.
Serve and ENJOY!