Preheat the oven at 350°F.

On a clean surface, spread puff pastry and, use a cookie cutter, to cut 16-8 cm circles.

Use a smaller, round, cookie cutter, with a diameter of approx. 5 cm, to cut another circle inside 8 big circles to create 8 rings.

Brush the 16 ring pieces with egg yolk.

Place a ring on each big circle to form the vol-au-vents.

Transfer the 8 vol-au-vents on a baking sheet lined with parchment paper and cook in the oven for 35 minutes, until well puffed and golden.

Season turkey with ½ tsp of salt and 1 tsp of pepper. Set aside.

In a frying pan, heat 1 Tbsp of oil at medium high heat and cook turkey for 3-4 minutes or until well cooked and golden. Remove turkey from pan, transfer in a bowl and set aside.

In the same pan, heat 1 Tbsp of oil, add mushrooms and cook at medium high heat for 2-3 minutes, or until mushrooms are slightly golden, then remove from pan and transfer in the same bowl used for the turkey.

In the same pan, add butter, onion and garlic and cook until onion and garlic are slightly charred.

Add flour and stir with a whisk Until mix starts to brown.

Add milk and blue cheese and whisk until sauce thickens.

Add turkey, mushrooms, remaining salt and pepper, parsley and chives, and stir. Turn off the heat and set aside.

Assemble your plates with the vol-au-vents and cover with blue cheese and turkey sauce.