Heat a small saucepan over medium-high heat, add 2 tablespoons of olive oil, and sauté the finely chopped onion and garlic for 1–2 minutes.

Add the finely chopped red bell pepper, continue sautéing for another 2–3 minutes, then add the crushed tomatoes along with 1/4 cup of water. Season with salt and pepper, reduce the heat, and continue cooking until the sauce begins to thicken slightly.

Turn off the heat, let the sauce cool a bit, and then puree it in a blender.

Preheat the oven to 355°F (180°C) with the fan on.

Roll out the puff pastry sheets with a rolling pin so that when placed in a baking pan, there is a one-inch overhang of dough around the edges.

Place the first sheet in a lightly oiled baking pan. Spread the sauce over it with a spoon, then layer the turkey slices, cheese slices, and grated Regato cheese on top, followed by a little pepper and thyme.

Cover with the second puff pastry sheet, also rolled out with a rolling pin, folding the edges inward to seal well.

Bake for 35–40 minutes, until the pie is golden brown and well-cooked.

Serve the pie warm, but it's also delicious cold!