Pre-heat oven to 375°F.
If you don’t have leftover roasted vegetables, simply place parsnip and carrot pieces in a glass casserole dish; toss with salt, pepper, 2 tbsp. olive oil and several cloves of garlic, still in the skins.
Roast, in pre-heated oven, for 25 – 30 minutes or until the veggies are fork tender.
Remove form oven and allow to cool completely.
To the casserole dish with the roasted vegetables, add the leftover turkey pieces, pepper, savory, green peas, and cover everything with cold gravy.
Rollout a sheet of puff pastry, to the size of the casserole dish, and place over the surface.
Brush the top of the pastry with an egg wash; pierce the pastry in several places with the tip of a sharp knife.
It is best to prepare this dish cold so the puff pastry will bake properly.
In fact, the gravy that is used just under the pastry, should come straight from the refrigerator.
Place back in the pre-heated oven for about 25 – 30 minutes or until the pastry is evenly golden brown and the filling is bubbling underneath.
Serve with roasted potatoes on the side.
