Directions

1. Heat olive oil. Sauté leeks in a non-stick frying pan until softened and lightly browned, 2-3 minutes.
2. Add mushrooms and celery and sauté until cooked through and browned, 6-8 minutes. Season with salt and pepper to taste.
3. Deglaze with white wine.
4. Sprinkle cornstarch over vegetable mixture.
5. Add turkey broth and mix thoroughly. Bring to a gently simmer and continue to stir until broth thickens to a gravy. Remove from heat.
6. Mix in leftover turkey.
7. Spray small ovenproof containers with non-stick cooking spray.
8. Generously fill each container with turkey vegetable mixture.
9. Top each container of turkey mixture with puff pastry.
10. Bake according to package directions.