Preheat your oven to 400 degrees Fahrenheit.
Heat a large oven-proof skillet (enamelled cast iron is best) over medium heat and add the butter.
Add the onion and garlic and saute them in the butter just until softened.
Add the thyme, basil, rosemary, paprika, and salt and pepper.
Add the flour and stir well until the flour has coated the onion mixture.
Add the white wine and scrape the bottom of the pan, allowing the wine to cook off for about 4-5 minutes.
Add the stock, the cooked turkey pieces, and the frozen vegetables and stir well until a sauce forms. Remove the pan from the heat and smooth out the top of the turkey mixture.
Cut the puff pastry into shapes as you desire (we like using cookie cutters for this job!, but you could also simply cut squares or rectangles). Add the puff pastry shapes to the top of the filling and try to cover the whole top of the pie right to the edges.
Slice a few small vent holes in the puff pastry and brush the egg wash (one beaten egg mixed with 1 tablespoon of water) over the top of the puff pastry topping. Sprinkle some sea salt on top.
Bake at 400 degrees Fahrenheit for about 25-30 minutes or until the topping is an even golden brown.
Let rest for about 5 minutes before serving.