I had a frozen mini carrots. I boiled 10 minutes in salted water and cooled. Peas to defrost. Herbs are finely chopped. Turkey meat washed, cleaned from unnecessary film, if any. Cut into slices and grind in a blender, puree. Add the greens, peas, cream, salt and pepper to taste. Mix well.

Roll out the dough. Rectangular shape approximately 1.25-1.5 l to lay baking paper, grease with vegetable oil and drop the dough using a rolling pin. The dough should hang down on the sides. Spread the filling from the Turkey alternating with the carrots, I did it in two layers.

Free edges of the dough to close the stuffing and take the dough. Coat the dough with the protein and send in a pre-heated oven to 190 degrees for about an hour (watch your oven). Ready pie take out gently from the mold beyond the edges of the paper, allowed to rest for 30 minutes.

While baking the pies, prepare the sauce to it. Skip the garlic through the press, in a pan fry slightly in butter, then add the flour and fry. Add chicken broth, mix thoroughly with a whisk. Add the cream and give the sauce to boil, add salt and pepper to taste. Turn off the gas, add lemon juice, sauce pass through a sieve. Pour into a gravy boat and season with lemon zest.

I liked how warm or cold pate. Bon appetit!!!