In a pan, fry the onion in the butter until soft and golden; add the diced mushrooms and sauté for 2 minutes. Add the turkey and sauté 2 minutes. Then add the white wine and let the sauce reduce for 3 minutes. Set aside.
Pre-heat oven 380°F. Prepare the béchamel sauce – melt the butter in a casserole, and gradually add the flour and the milk with a whisk on medium heat. Add in chicken stock. It should become thicker and thicker. Lower the heat and stir firmly and quickly until desired thickness. Set aside.
Take out the pastry shells and brush with egg wash, heat for 8-10 minutes or until golden brown. Now you can mix the turkey with the béchamel sauce. Reheat slightly for 2 minutes on a low-heat. Fill generously each shell and place ‘hat’ shell on top. Sprinkle with chopped parsley. Serve either as a starter or as a main course with a salad on the side.
