Filling

• 1 lb turkey breast, small dice (raw is fine)
• 2 cups roasted pumpkin (small dice)
• ¹⁄₂ cup celery, fine dice
• ¹⁄₂ cup carrot, grated
• 1 tsp rubbed sage
• ¹⁄₂ tsp thyme
• ¹⁄₂ tsp crushed fennel seed
• 1 tsp kosher salt, black pepper
• Optional: tiny pinch asafoetida (gives “onion” vibe without onion)
• 2 Tbsp 2 butter + 2 Tbsp flour
• 1 cup turkey stock (pressure-cook the breast bones/skin scraps 30 min for quick stock)
• 1 tsp Dijon (rounds the gravy)

Pastry

• 2 sheets puff pastry (or a double batch shortcrust)