Directions

• Pastry Combine flour, butter, olives, and salt in the bowl of a food processor. Pulse 3-4 times until just blended. Add cold water and scallions and process 20-30 seconds until dough comes together. Wrap pastry dough in plastic wrap and refrigerate for 30 minutes.
• Roll dough out to 1/8-inch thick circle. Using a shallow (1 1/2 quart) casserole dish as your guide, cut pastry to fit over the top and set aside.
• Filling Melt butter in a medium-sized saucepot over medium heat. Add onions and cook for 3-4 minutes until just beginning to brown. Stir in flour and thyme and cook for 2-3 minutes over medium-low heat, stirring constantly. Whisk in stock, turn heat up to medium high and bring to a boil. Turn down to simmer, add cream, scallions, salt and pepper and cook for 3-5 minutes. Stir in turkey, potatoes, carrots, green beans and olives. Set aside. Pour filling into a shallow (1 1/2 quart) casserole dish. Cover with pastry, pressing around edges to seal. Cut six vents in the top of the pastry using the tip of a sharp knife. Bake in a 425-degree oven for 25-30 minutes until browned.